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🍽️ Colorful Vegan Rice Pan

777 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp sesame seeds
• 200 g snow peas
• 200 g oyster mushrooms
• 100 g spinach
• 100 g corn kernels (can)
• 4 spring onions
• 1 red bell pepper
• 4 tbsp neutral oil
• 3 tbsp rice wine
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 600 g cooked rice (300 g raw)
• salt

Instructions

1. 1. Toast the sesame seeds in a dry pan until golden brown.
2. 2. Remove the sesame seeds from the pan and set them aside.
3. 3. Wash the snow peas and pat them dry.
4. 4. Cut the snow peas diagonally in half.
5. 5. Clean the oyster mushrooms and slice them into strips.
6. 6. Wash the spinach and dry it thoroughly.
7. 7. Tear the spinach into small pieces.
8. 8. Drain the corn kernels and let them drain well.
9. 9. Clean the spring onions and slice them into rings.
10. 10. Wash the bell pepper, dry it, and remove the core.
11. 11. Cut the bell pepper into strips.
12. 12. Heat the oil in a pan or wok.
13. 13. Add the snow peas, oyster mushrooms, spinach, bell pepper, and spring onions to the pan.
14. 14. Stir-fry the vegetables vigorously for 4 to 5 minutes, stirring frequently.
15. 15. Add rice wine, soy sauce, and sesame oil, and stir everything together.
16. 16. Add the corn kernels and rice, and fold them in.
17. 17. Season the rice dish with salt to taste.
18. 18. Sprinkle the finished pan with the toasted sesame seeds.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 777
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 130 g