Fried rice with spring quark

Name: Fried rice with spring quark
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 250 g Low-fat curd; 250 g Whole milk yoghurt; 7-10 Tbsp white pepper; 1/2 bunch Radishes; 1/2 bunch Spring onions; 1 (approx. 100 g) Carrot; 1 collar Parsley; 75 g medieval Gouda cheese; 2 Eggs (size M); 4 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
250 g Low-fat curd
250 g Whole milk yoghurt
7-10 Tbsp white pepper
1/2 bunch Radishes
1/2 bunch Spring onions
1 (approx. 100 g) Carrot
1 collar Parsley
75 g medieval Gouda cheese
2 Eggs (size M)
4 TABLESPOONS Oil

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Mix quark and yoghurt, season with salt and pepper. Wash, clean and finely dice the radishes. Clean and wash spring onions and cut into fine rings.
2
Fold the vegetables into the quark. Peel, wash and coarsely grate the carrot. Wash parsley and chop finely, except for something to garnish. Grate the gouda. Drain rice, rinse cold and place in a bowl.
3
Stir in eggs, carrot, cheese and parsley. Heat the oil in portions in a frying pan and fry 8 rice fritters 4-5 minutes on each side one after the other. Arrange the roastings and spring quark on plates.
4
Garnish with parsley.