Fried rice with sprouts and cashew nuts

Name: Fried rice with sprouts and cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Mung bean sprouts; 1 collar Spring onions; 2 Garlic cloves; 2 discs Pork belly (without rind); 3 TABLESPOONS Cornstarch; 7-10 Tbsp salt, pepper; 50 g Cashew nuts; 3 TABLESPOONS Oil; 2 (250 g each) Bag of express basmati rice; 100 ml light soy sauce

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Mung bean sprouts
1 collar Spring onions
2 Garlic cloves
2 discs Pork belly (without rind)
3 TABLESPOONS Cornstarch
7-10 Tbsp salt, pepper
50 g Cashew nuts
3 TABLESPOONS Oil
2 (250 g each) Bag of express basmati rice
100 ml light soy sauce

Directions

1
Rinse the sprouts and let them drip off. Clean and wash spring onions and cut into large pieces. Peel garlic and chop finely. Cut meat into strips. Mix starch, 1 level tsp salt and 1⁄2 tsp pepper.
2
Turn meat in it.
3
Chop cashews. Roast in a large pan without fat, remove. Heat the oil in the pan. Fry meat in it until crispy, take it out. If necessary, drain off some frying fat. Fry rice, spring onions and garlic in the remaining frying fat for about 5 minutes.
4
Add sprouts, soy sauce and 3-4 tablespoons of water, bring to the boil. Heat meat in it. Sprinkle with cashew nuts.