Vegetable rice with bean sprouts

Name: Vegetable rice with bean sprouts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Long grain rice; 7-10 Tbsp salt, white pepper; 500 g Broccoli; 2 Peppers (e.g. red and yellow); 100 g Mushrooms; 150-200 g Mongoose or soybean seedlings; 2 Onions, 4 tablespoons oil; 300 g mixed mince; 100 g frozen peas; 2-3 TABLESPOONS Soy sauce; 10-12 TABLESPOONS sweet-sour Asian sauce; 1/2-1 TEASPOON Sambal Oelek

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Long grain rice
7-10 Tbsp salt, white pepper
500 g Broccoli
2 Peppers (e.g. red and yellow)
100 g Mushrooms
150-200 g Mongoose or soybean seedlings
2 Onions, 4 tablespoons oil
300 g mixed mince
100 g frozen peas
2-3 TABLESPOONS Soy sauce
10-12 TABLESPOONS sweet-sour Asian sauce
1/2-1 TEASPOON Sambal Oelek

Directions

1
Simmer the rice in about 1/2 l boiling salted water covered for about 20 minutes. Clean and wash the broccoli and divide into small florets. Cook in little boiling salted water for 4-5 minutes. Drain
2
Clean, wash and cut the peppers into strips. Clean the mushrooms, possibly wash and cut in half or quarters. Sort the sprouts, wash and drain. Peel and roughly dice the onions
3
Heat 1 tablespoon of oil in a large pan or wok. Fry the minced meat in it until crumbly. Season with salt and pepper, remove
4
Heat 1 tablespoon of oil in the frying fat. Fry peppers, mushrooms and onions for 5-6 minutes. Fry broccoli, peas and sprouts briefly. Take out everything
5
Heat 2 tablespoons of oil in the frying fat and fry the rice thoroughly. Heat minced meat and vegetables. Mix soy sauce, 2-3 tbsp. Asian sauce and sambal oelek. Season the fried rice to taste. Add the rest of the asian sauce