Summary

Ingredients

• 1 bunch spring onion (s)
• 1 red pepper (s)
• 1 zucchini
• 2 carrot (s)
• 200 g celery
• 2 tablespoon peanut oil or sunflower oil
• 1 teaspoon salt
• 200 g rice (I usually take a little more)
• 1 ½ liter poultry stock
• 1 pinch five-spice powder (Asialaden)

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Instructions

1. Clean and wash all vegetables and cut into small cubes.
2. Heat the oil in a saucepan, stir-fry the vegetables and season with salt. Add the rice and pour about ¾ liter of poultry stock. Bring the whole thing to a boil and then cover and simmer over a mild heat for 8 minutes.
3. Then add enough broth to the rice again to just cover it. Add the five-spice powder and simmer for another 5 minutes with the pot closed. Turn off the stove and let the rice steep for another 8 minutes. The simple dish is ready, it tastes great.