Asia Rice Pan

Name: Asia Rice Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 500 g) Head pointed cabbage; 300 g Carrots; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 300 g mixed minced meat; 7-10 Tbsp Pepper; 30 g Cashew nuts; 125 ml Thai chili sauce for chicken; 7-10 Tbsp chili pepper and 1/2 fried garlic onion for garnishing

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1 (approx. 500 g) Head pointed cabbage
300 g Carrots
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
300 g mixed minced meat
7-10 Tbsp Pepper
30 g Cashew nuts
125 ml Thai chili sauce for chicken
7-10 Tbsp chili pepper and 1/2 fried garlic onion for garnishing

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, wash and cut cabbage into pieces. Peel, wash and cut carrots into sticks. Peel garlic and onion and chop finely.
2
Season mince with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown the minced meat in it to pieces. Add the onion and garlic and fry briefly. Remove the mince. Drain the rice if necessary. Put 1 tablespoon of oil in the pan and heat it up.
3
Sauté the rice in it. Add cabbage, carrots and cashew nuts and fry for 3 minutes. Add minced meat again. Pour chili sauce over it. Flavour again.