Chopped Rice and Vegetable Pan

Name: Chopped Rice and Vegetable Pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head cauliflower (about 500 g); 1 yellow pepper; 150 g Mushrooms; 200 g frozen young beans; 100 g Mung bean sprouts; 2 TABLESPOONS Oil; 500 g mixed minced meat; 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Pepper; 200 g 10-minute rice; 2 TEASPOONS Instant vegetable stock; 75 g sweet-hot chili sauce; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head cauliflower (about 500 g)
1 yellow pepper
150 g Mushrooms
200 g frozen young beans
100 g Mung bean sprouts
2 TABLESPOONS Oil
500 g mixed minced meat
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
200 g 10-minute rice
2 TEASPOONS Instant vegetable stock
75 g sweet-hot chili sauce
7-10 Tbsp Parsley

Directions

1
Clean and wash the cauliflower and divide it into florets. Clean, wash and cut the peppers into pieces. Clean, clean and slice the mushrooms. Cook cauliflower and beans in boiling salted water for about 8 minutes, drain and rinse with cold water. Wash and drain the mung bean sprouts.
2
Heat the oil in a wok. Sauté peppers and mushrooms in it. Add the minced meat and fry until coarsely crumbly. Add soy sauce and season with pepper. Add rice and sauté briefly. Deglaze with 1/2 litre water, bring to the boil, stir in broth and cook over a low heat for about 10 minutes until the rice has almost completely absorbed the water. Add cauliflower, beans and sprouts and heat up as well. Stir in chili sauce. Cook for another 5 minutes at medium heat while turning.
3
Deglaze with 1/2 litre water, bring to the boil, stir in broth and cook over a low heat for about 10 minutes until the rice has almost completely absorbed the water. Add cauliflower, beans and sprouts and heat up as well. Stir in chili sauce. Cook for another 5 minutes at medium heat while turning. Season to taste with salt and pepper if necessary. Sprinkle with parsley