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🍽️ Asian Rice Pan with Vegan Mince

525 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the spring onions thoroughly and pat them dry. Trim off the ends. Separate the green and white parts. Slice both parts diagonally into rings and set them aside separately.
  2. 2. Wash the carrots and peel them. Trim off the ends. Halve the carrots lengthwise. Slice them diagonally into thin rounds.
  3. 3. Wash the Pak Choi. Gently separate the leaves from the stem.
  4. 4. Peel the garlic. Finely chop it.
  5. 5. Peel the ginger. Finely chop it.
  6. 6. Place the rice in a pot. Add about 700 ml of salted water. Bring the water to a boil.
  7. 7. Cover the pot. Let the rice cook for about 10 minutes.
  8. 8. Heat 2 tablespoons of oil in a pan or wok over medium heat.
  9. 9. Add the vegan mince and the chopped garlic to the pan. Fry the mixture for about 3 to 4 minutes until it is crumbly.
  10. 10. Remove the pan from the heat. Take the vegan mince out of the pan and set it aside.
  11. 11. Add another 2 tablespoons of oil to the hot wok or pan.
  12. 12. Sauté the white parts of the spring onions together with the ginger for about 1 minute.
  13. 13. Add the carrot slices. Fry them for about 4 minutes.
  14. 14. Add the Pak Choi, the fried vegan mince, and the green parts of the spring onions to the pan.
  15. 15. Cook the ingredients for about 2 minutes.
  16. 16. Deglaze the pan with soy sauce and vegetable broth.
  17. 17. Season the mixture to taste with chili.
  18. 18. Let the pan simmer gently for about 3 minutes.
  19. 19. Wash the coriander and shake it dry. Remove the thick stems.
  20. 20. Wash the lime. Cut it into wedges.
  21. 21. Place the rice onto the plates.
  22. 22. Distribute the vegan mince and vegetables over the rice.
  23. 23. Sprinkle the dish with fresh coriander.
  24. 24. Serve the pan with the lime wedges as a garnish.

Nutrition per serving