Fried rice with roast beef

Name: Fried rice with roast beef
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 TEASPOONS clear soup; 250 g Basmati rice; 3 medium-sized carrots; 150 g Sweet peas; 4 Spring onions; 3-4 Stem(s) Coriander or flat-leaf parsley; 2-3 TABLESPOONS Oil; 4 TABLESPOONS sweet-sour Asian sauce; 4 TABLESPOONS Teriyaki or soy sauce; 100 g Thin slices of roast beef

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 TEASPOONS clear soup
250 g Basmati rice
3 medium-sized carrots
150 g Sweet peas
4 Spring onions
3-4 Stem(s) Coriander or flat-leaf parsley
2-3 TABLESPOONS Oil
4 TABLESPOONS sweet-sour Asian sauce
4 TABLESPOONS Teriyaki or soy sauce
100 g Thin slices of roast beef

Directions

1
Good ½ l Bring water and stock to the boil. Cover the basmati rice and let it swell at low heat for about 15 minutes.
2
Peel, wash and thinly slice the carrots. Clean and wash the mangetouts and spring onions. Halve sugar snap peas, cut spring onions into rings. Wash the coriander and put something aside for garnishing.
3
Remove the remaining leaves.
4
Heat the oil in a wok or large frying pan. Stir-fry the vegetables for about 5 minutes. Drain the rice and add to the vegetables. Fry for 2-3 minutes. Season to taste with Asia and Teriyaki sauce.
5
Fold in the coriander leaves.
6
Cut the slices of roast beef into pieces and arrange on the fried rice. Garnish with the rest of the coriander.