Jasmine rice with Chinese vegetables

Name: Jasmine rice with Chinese vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 tablespoon (15 g) Butter or margarine; 12 (approx. 180 g) peeled, frozen king prawn tails; 600 g deep-frozen pan-fried vegetables "Asian style; 1 package (250 g) Jasmine Rice; 1/8 l Vegetable broth (instant); 2 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Cayenne pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 tablespoon (15 g) Butter or margarine
12 (approx. 180 g) peeled, frozen king prawn tails
600 g deep-frozen pan-fried vegetables "Asian style
1 package (250 g) Jasmine Rice
1/8 l Vegetable broth (instant)
2 TABLESPOONS Tomato Ketchup
2 TABLESPOONS Soy sauce
7-10 Tbsp Cayenne pepper

Directions

1
Bring 1 litre of water and salt to the boil in a saucepan. Heat the fat in a pan. Fry the prawns in it for 4-5 minutes without defrosting them while turning them and take them out. Fry deep-frozen vegetables in a pan over high heat for 3-4 minutes, then over medium heat for about 4 minutes. Sprinkle rice into boiling salted water and cook for about 10 minutes. Stir the vegetable stock, tomato ketchup and soy sauce into the vegetables and simmer for 1-2 minutes.
2
Season to taste with some salt and cayenne pepper. Place the prawns on the vegetables and warm them up. Put rice on a sieve and drain. Divide into 4 plates. Arrange the Chinese vegetables and prawns on top