Vegan Rice Pan with Colorful Vegetables

Summary

Ingredients

• 275 g basmati rice
• 2 large carrot (s)
• 2 medium peppers
• 300 g broccoli, frozen
• 1 bunch spring onion (s)
• 2 teaspoon curry paste, green
• 2 tablespoon, leveled curry powder
• 4 tablespoon soy sauce, dark
• 3 cloves garlic
• 2 teaspoons vegetable stock
• some oil

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Instructions

1. Prepare the rice according to the instructions on the packet.
2. Wash the peppers and spring onions. Peel the carrots and cut the vegetables into small pieces. Place the broccoli in the microwave at 750 watts for 5 minutes to defrost. Pour off the resulting liquid and let it drain off. Peel the garlic cloves.
3. Drain the rice, rinse briefly while hot, return to the saucepan and put the lid on.
4. Heat the oil in a pan and fry the carrots at 3/4 of the temperature. After 4 - 5 minutes add the peppers and fry for 4 - 5 minutes. Add broccoli and spring onions to the pan and fry for 2 - 3 minutes.
5. Press the garlic in. Scatter curry powder and broth on top. Roast for 1 - 2 minutes. Stir in the soy sauce and paste and dissolve for 1 - 2 minutes while stirring. Pour the rice into the pan, mix well and fry until the ingredients are a nice color and the right temperature.