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🍽️ Vegetable Wok with Rice

315 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the rice into a pot.
  2. 2. Add twice as much lightly salted water.
  3. 3. Place the pot over low heat.
  4. 4. Cook the rice for 25 to 30 minutes.
  5. 5. Stir the rice occasionally.
  6. 6. The rice is ready when it is al dente.
  7. 7. Fluff the finished rice with a fork.
  8. 8. Halve the lemon.
  9. 9. Squeeze the juice from the half lemon.
  10. 10. Put the yogurt into a bowl.
  11. 11. Season the yogurt with salt.
  12. 12. Season the yogurt with pepper.
  13. 13. Add the lemon juice to the yogurt.
  14. 14. Set the yogurt sauce aside.
  15. 15. Clean the Brussels sprouts.
  16. 16. Wash the Brussels sprouts.
  17. 17. Bring salted water to a boil.
  18. 18. Cook the Brussels sprouts in boiling salted water.
  19. 19. Set the heat to medium.
  20. 20. Cook the Brussels sprouts for 10 to 12 minutes.
  21. 21. Shock the Brussels sprouts in cold water.
  22. 22. Let the Brussels sprouts drain.
  23. 23. Clean the zucchini.
  24. 24. Wash the zucchini.
  25. 25. Halve the zucchini.
  26. 26. Slice the zucchini into thin rounds.
  27. 27. Clean the spring onions.
  28. 28. Wash the spring onions.
  29. 29. Slice the spring onions diagonally into rings.
  30. 30. Clean the spinach.
  31. 31. Wash the spinach.
  32. 32. Shake the spinach dry.
  33. 33. Cut the spinach into strips.
  34. 34. Heat oil in a wok or a large frying pan.
  35. 35. Fry the spring onions in the hot oil.
  36. 36. Add the rice to the pan.
  37. 37. Add the zucchini to the pan.
  38. 38. Set the heat to medium.
  39. 39. Fry the ingredients for about 5 minutes.
  40. 40. Stir constantly.
  41. 41. Add the spinach to the pan.
  42. 42. Add the Brussels sprouts to the pan.
  43. 43. Cook the ingredients for 2 to 3 minutes.
  44. 44. Stir constantly.
  45. 45. Season the dish with salt.
  46. 46. Season the dish with pepper.
  47. 47. Grate fresh nutmeg over the dish.
  48. 48. Add a pinch of nutmeg.
  49. 49. Add lemon juice to the dish.
  50. 50. Serve the dish with the yogurt sauce.

Nutrition per serving