Asian rice pan
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
1
- 1 small onion (about 30 g)
- 1 (approx. 80 g) Carrot
- 2 (approx. 50 g) Spring onions
- 1/2 (approx. 125 g) red pepper
- 1 tablespoon (approx. 10 g) Oil
- 50 g Deep-sea crab meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 40 g Basmati Rice
- 2 knife points saffron powder
- 1/8 l Vegetable broth (instant)
- 1-2 TEASPOONS Soy sauce (about 5 g each)
- 7-10 Tbsp possibly coriander and 1 lemon slice to garnish
Directions
- 1
Peel and finely chop the onion. Peel, wash and slice the carrot. Clean, wash and slice spring onions and bell peppers. Heat the oil in a pan and fry the diced onion in it. Add vegetables and shrimps and fry for 3-4 minutes. Season with salt and pepper.
- 2
Wash the rice. Add rice and saffron and steam briefly. Add stock, bring to the boil and cook over low heat for 12-14 minutes. Season to taste with salt, pepper and soy sauce. Arrange on a plate and serve garnished with coriander and a slice of lemon as desired
Nutrition Facts
KCAL
340 kcal
340 kcal
CARBS
45 g
45 g
FATS
12 g
12 g
PROTEINS
16 g
16 g
More Delicious Recipes
