Fried Rice with Chinese Cabbage, Carrots and Ginger
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice (e.. basmati or lon rain)
- Salt water
- salt and pepper
- some curry powder, possibly
- 300 g Chinese cabbae
- 300 g carrot (s)
- 1 clove garlic
- 1 piece (s) ginger (approx. 20 - 25 g)
- 3 tablespoon oil (peanut oil)
- 3 egg (s)
- 6 tablespoon sauce, sweet and sour
- 30 g cashew nuts, possibly
Print Recipe
Pin Recipe Instructions
- Prepare the rice in salted water according to the instructions on the packet, then drain and drain. Meanwhile, clean and wash the Chinese cabbage and cut into wide strips. Peel the carrots and slice or slice them into thin sticks. Peel the garlic and chop in to fine slithers. Peel the ginger and cut into tiny pieces.
- Heat the oil in a large pan or in a wok and stir-fry the vegetables for 5 - 10 minutes. Add the garlic and ginger and sauté briefly. Add the rice while stirring and let it get hot.
- Whisk the eggs and 6 tablespoons of the sweet and sour sauce and pour over the mixture. Let the eggs set, stirring constantly. Season hearty with salt, pepper and possibly curry.
- If you like, you can roughly chop cashew nuts, roast them until golden yellow in a pan without fat and sprinkle them over the fried rice.
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