Rice and Vegetable Pan with Curry

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 cup rice
  • 1 zucchini
  • 200 g mushrooms
  • 1 red pepper (s)
  • 1 green pepper (s)
  • 1 small Can corn
  • salt
  • pepper
  • 0.5 teaspoon ½ curry powder
  • Rapeseed oil
Rice and Vegetable Pan with Curry
Rice and Vegetable Pan with Curry

Instructions

  1. Bring the rice to the boil with twice the amount of salted water in a saucepan, then cook over medium heat until the water has been completely boiled or absorbed.
  2. Wash the vegetables, cut the bell pepper into strips, the mushrooms and the courgette into slices. Heat the oil in a pan, add the vegetables and season with salt and pepper. Fry in the pan for about 8-10 minutes, turning over and over again so that nothing burns.
  3. Mix the rice with the vegetables in the pan, as well as the corn. Fry everything again briefly, adding curry powder, salt and pepper to taste.
  4. Soy sauce can be used instead of salt.

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