Rice-vegetable pan

Name: Rice-vegetable pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g Long grain rice; 7-10 Tbsp Salt; 1/4 (approx. 150 g) Chinese cabbage; 1 (200 g) yellow pepper; 125 g Sweet peas; 1 (100 g) Carrot; 1 approx. 2 cm large piece of ginger tuber; 1 TEASPOON Sesame; 1 TEASPOON Sesame Oil; 50 g Bean sprouts; 7-10 Tbsp Pepper; 100 ml Vegetable stock

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g Long grain rice
7-10 Tbsp Salt
1/4 (approx. 150 g) Chinese cabbage
1 (200 g) yellow pepper
125 g Sweet peas
1 (100 g) Carrot
1 approx. 2 cm large piece of ginger tuber
1 TEASPOON Sesame
1 TEASPOON Sesame Oil
50 g Bean sprouts
7-10 Tbsp Pepper
100 ml Vegetable stock

Directions

1
Prepare the rice in salt water according to the instructions on the packet. In the meantime, clean and wash the cabbage, peppers, mangetouts and carrot. Cut vegetables into strips. Peel ginger and cut into fine cubes. Roast sesame seeds briefly in a pan without fat, take out again. Heat sesame oil in the same pan.
2
Sauté the ginger. Fry the prepared vegetables for approx. 5 minutes while turning. Fold in sprouts and sesame seeds. Season with salt and pepper. Add stock, bring to the boil briefly. Serve the rice with the vegetables