Curry Rice with Spicy China Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 cup basmati
- 2 cans vegetables, 0g each, various, Chinese
- 1 onion (s)
- 150 ml soy sauce, Chinese
- 1 dash sauce, teriyaki
- 1 tablespoon sauce, sweet and sour
- some sambal oelek, fiery hot
- curry
- ginger
- turmeric
- cumin
- Spice mixture, Chinese
Print Recipe
Pin Recipe Instructions
- Cook the rice until cooked, adding just under 2 teaspoons of curry.
- Finely dice the onion and drain the canned vegetables. Now sauté the onion cubes in a saucepan, season them vigorously with curry until they take on a yellow color. Then add the remaining vegetables and mix them together. Season with a dash of teriyaki sauce. Let simmer a little. Deglaze with sweet and sour sauce and the soy sauce and stir vigorously. Now season well with the remaining spices, the sambal oelek and 1 teaspoon of curry. Stir and serve with the rice.
- Tip:
- It looks particularly nice when the rice is on one side of the plate and the vegetables on the other.
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