Roast vegetable rice with mung bean sprouts

Name: Roast vegetable rice with mung bean sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 500 g Broccoli; 1 red and yellow pepper; 200 g Mushrooms; 100 g Mung bean sprouts; 2 Onions; 5 TABLESPOONS Oil; 100 g frozen peas; 300 g mixed minced meat; 7-10 Tbsp Pepper; 4-6 Tbsp Soy sauce; 10 TABLESPOONS sweet-sour Asian sauce; 1/2 TspSambal Oelek

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
500 g Broccoli
1 red and yellow pepper
200 g Mushrooms
100 g Mung bean sprouts
2 Onions
5 TABLESPOONS Oil
100 g frozen peas
300 g mixed minced meat
7-10 Tbsp Pepper
4-6 Tbsp Soy sauce
10 TABLESPOONS sweet-sour Asian sauce
1/2 TspSambal Oelek

Directions

1
Cook the rice in plenty of boiling salted water for about 20 minutes, drain and leave to drain. Clean the broccoli, cut the florets from the stems and wash them. Blanch broccoli in little boiling salted water for 2-3 minutes.
2
Pour onto a sieve and drain. Clean, wash and cut the peppers into strips. Clean, clean and halve the mushrooms. Rinse sprouts. Peel and roughly chop the onions. Heat 2 tablespoons of oil in a large pan or wok.
3
Brown the mushrooms, peppers and onions in it. Add broccoli and peas and fry briefly. Add sprouts. Remove vegetables after 3 minutes. Heat 1 tablespoon of oil in the pan. Add the minced meat, chop up and fry until brown.
4
Season with salt and pepper and remove. Heat 2 tablespoons of oil, add rice and fry. Add vegetables and minced meat, heat briefly. Season with soy sauce, Asian sauce and Sambal Oelek. Add the rest of the asia sauce.