Rice with carrots and spring onions

Name: Rice with carrots and spring onions
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 80 g Long grain rice; 3 (60 g) Spring onions; 120 g Carrots; 1 tsp (5 g) Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

80 g Long grain rice
3 (60 g) Spring onions
120 g Carrots
1 tsp (5 g) Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash and clean spring onions. Peel, wash and cut carrots into strips (best with a julienne slicer).
2
Heat the oil in a frying pan. Sauté spring onions for about 2 minutes on both sides, then add the carrots. Cook the vegetables for about 3 minutes while stirring/turning and season to taste with salt and pepper. Drain the rice and serve with the vegetables.