Cut the meat into small cubes, season to taste and soak in a little soy sauce (approx. 3-4 tablespoons or more if desired) with crushed garlic for approx. 30-60 minutes. The longer the meat is pickled, the more intense the taste.
Cook the rice according to the instructions on the packet.
In the meantime, wash the tomatoes, cut in half, core and cut into small cubes. If you don`t like the skin on the tomatoes, you can peel them off beforehand. Peel the onion and cut it into small cubes.
Remove the meat from the marinade, fry it in a saucepan or wok without adding any fat, stirring constantly. If it is easy to set, add a little water (not too much). When the meat is done, add the onion cubes and let it translate.
Add the tomato cubes and stir again and again. (Otherwise it sets in) Depending on your taste, you can now only heat the tomatoes slightly or fry them a little longer until they have become very soft. When the tomatoes have the desired consistency, add the corn and rice, stir everything well, let it warm up and season again if necessary. We like to pour in the rest of the marinade, but it`s a matter of taste. The rice pan tastes best warm, so serve immediately.
Postscript:
If you want it to be quick: Do not put the meat in the pan but sear it normally, then add the spices, garlic and soy sauce and continue as described in the recipe.
For the spices, I have not given any quantities, as everyone has a different preference (for one, 1 teaspoon of paprika powder is a lot, for the other too little)
The rice pan can also be easily prepared and heated in the microwave.
Herbs such as chopped parsley also go very well with the rice pan.
Mushrooms (fresh or canned) can be added to taste.
Ingredients
Print Recipe
Pin Recipe