Vegetable Rice Pan

Name: Vegetable Rice Pan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Cooking bag (125 g) Basmati & Thai rice; 7-10 Tbsp Salt; 1 (approx. 250 g) red pepper; 1 collar (approx. 150 g) Spring onions; 100 g Mushrooms; 2 TABLESPOONS Oil; 75 g Mung bean sprouts; 100 g frozen peas; 1 (50 g) Bag "Fix for China pan"; 7-10 Tbsp Cayenne pepper; 1-2 TEASPOONS Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Cooking bag (125 g) Basmati & Thai rice
7-10 Tbsp Salt
1 (approx. 250 g) red pepper
1 collar (approx. 150 g) Spring onions
100 g Mushrooms
2 TABLESPOONS Oil
75 g Mung bean sprouts
100 g frozen peas
1 (50 g) Bag "Fix for China pan"
7-10 Tbsp Cayenne pepper
1-2 TEASPOONS Soy sauce
7-10 Tbsp Coriander

Directions

1
Cook the rice in boiling salted water for about 10 minutes. In the meantime, clean, wash and chop the peppers and spring onions. Wash, clean and quarter the mushrooms. Heat oil in a pan and steam the vegetables for 3-4 minutes.
2
Wash the sprouts and add with the peas and steam briefly. Deglaze with 3/8 litres of water. Add the contents of the bag "Fix für China-Panne" and stir in. Bring to the boil and cook over medium heat for 8-10 minutes.
3
Add rice and mix in. Heat again briefly and season to taste with salt, pepper and soy sauce. Serve the rice pan garnished with coriander as desired.