Vegetable Rice from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 50 g cashew nuts
- 1 bunch spring onion (s)
- 1 chilli pepper (s), red
- 1 carrot (s)
- 350 g chicken, cooked finely chopped
- 100 g peas, frozen
- 4 port. Rice, cooked
- 2 tablespoon chilli sauce, sweet and hot
- 2 tablespoon soy sauce
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into small pieces. Core the chilli pepper and cut into small pieces. Cut the carrot into sticks.
- Heat the oil in the wok and add the cashew nuts. Roast for a minute while stirring, then remove and set aside. Fry the spring onions and chilli for a minute. Add the carrots, chicken and peas and fry for another three minutes. Finally add the rice, chili sauce, soy sauce and cashew nuts and heat briefly.
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