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🍽️ Wok Rice with Beef, Egg, and Colorful Vegetables

600 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• salt
• 2 carrots
• 1 zucchini
• 8 small spring onions
• 300 g beef (e.g. rump)
• 1 clove garlic
• 2 tbsp fish sauce
• 5 tbsp peanut oil
• 200 g shiitake mushrooms
• 1 tbsp soy sauce
• 4 eggs

Instructions

1. 1. Place the rice in a pot with plenty of salted water (use twice as much water as rice). Cook the rice for about 20 minutes until tender.
2. 2. Peel the carrots and cut them into thin matchsticks.
3. 3. Wash the zucchini, trim the hard ends, and cut it into thin matchsticks as well.
4. 4. Wash the spring onions and trim them (cut off the root ends).
5. 5. Rinse the beef briefly and pat it dry with a kitchen towel.
6. 6. Cut the beef into thin strips.
7. 7. Peel the garlic and chop it finely.
8. 8. Mix the beef with the fish sauce and the chopped garlic.
9. 9. Heat 2 tablespoons of oil in a wok.
10. 10. Fry the beef while stirring for about 1 minute.
11. 11. Clean the mushrooms and slice them.
12. 12. Remove the beef from the wok and set it aside.
13. 13. Heat 1 tablespoon of oil in the same wok.
14. 14. Fry the mushroom slices for 1 to 2 minutes until golden brown.
15. 15. Season the mushrooms with soy sauce.
16. 16. Remove the mushrooms from the wok and set them aside as well.
17. 17. Heat the remaining oil in a frying pan.
18. 18. Fry the eggs in the pan until they are set (e.g., as sunny-side-up eggs).
19. 19. Divide the cooked rice among small plates.
20. 20. Place the fried beef, vegetables, sunny-side-up eggs, and mushrooms on top of the rice.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 600
• Protein: 31 g · Fett/Fat: 26 g · Carbs: 63 g