Vegetable rice pan with prawns

Name: Vegetable rice pan with prawns
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 50 g Long grain rice, salt; 1 (approx. 150 g) large carrot; 1-2 Spring onions; 1 little red; 7-10 Tbsp Sweet pepper; 30 g Deep-sea crab meat; 1 tsp (5 g) Oil; 1/2 TEASPOON Curry; 1/2 TEASPOON Vegetable broth; 1-2 TEASPOONS Soy sauce, pepper; 7-10 Tbsp Coriander or parsley; 7-10 Tbsp and lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

50 g Long grain rice, salt
1 (approx. 150 g) large carrot
1-2 Spring onions
1 little red
7-10 Tbsp Sweet pepper
30 g Deep-sea crab meat
1 tsp (5 g) Oil
1/2 TEASPOON Curry
1/2 TEASPOON Vegetable broth
1-2 TEASPOONS Soy sauce, pepper
7-10 Tbsp Coriander or parsley
7-10 Tbsp and lemon

Directions

1
Cover the rice in 1/8 l boiling salted water and let it swell at low heat for about 20 minutes. Peel or clean, wash and chop the vegetables
2
Rinse the crabs, dab dry. Heat oil in a coated pan. Fry the prawns briefly. Remove
3
Stir-fry vegetables and rice in cooking fat for about 5 minutes. Sprinkle with curry and sauté briefly. Stir in 100 ml water and possibly broth, bring to the boil. Add the prawns again and heat up. Season to taste with soy sauce, pepper, salt and curry if necessary. Garnish with coriander leaves and lemon slices