🍽️ Crispy Rice with Vegetables and Vegan Chunks

Name: Crispy Rice with Vegetables and Vegan Chunks
Total time: 30 min
Yield: 4 servings
Ingredients: Salt Pinch; Basmati Rice 300 g; Broccoli 1 pc.; Pepper, red 1 pc.; Pepper, yellow 1 pc.; Spring onions 0.5 bunch; Garlic cloves 2 pcs.; Oil 4 tbsp; Soy sauce 6 tbsp; Curry powder 2 tsp; Vegan Chunks, Chicken Style 185 g; Pepper, black ground Pinch

512 kcal · 30 min · 4 servings

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Ingredients

Salt Pinch
Basmati Rice 300 g
Broccoli 1 pc.
Pepper, red 1 pc.
Pepper, yellow 1 pc.
Spring onions 0.5 bunch
Garlic cloves 2 pcs.
Oil 4 tbsp
Soy sauce 6 tbsp
Curry powder 2 tsp
Vegan Chunks, Chicken Style 185 g
Pepper, black ground Pinch

Instructions

1. Bring approximately 700 milliliters of salted water to a boil in a pot.
2. Add the rice to the boiling water.
3. Cover the pot and let the rice cook for about 10 minutes.
4. Drain the rice in a colander and let it drip dry.
5. Wash the broccoli and shake it dry.
6. Break the broccoli into small florets.
7. Wash the bell pepper and cut it in half.
8. Remove the stem and seeds from the bell pepper.
9. Cut the bell pepper into strips.
10. Wash the spring onions and shake them dry.
11. Remove the root ends of the spring onions.
12. Slice the spring onions into rings.
13. Peel the garlic.
14. Finely chop the garlic.
15. Heat 1 tablespoon of oil in a frying pan over medium heat.
16. Add the broccoli and bell pepper to the pan.
17. Fry the vegetables together for about 8 minutes.
18. Stir in the spring onions and garlic into the vegetables.
19. Season the mixture with 2 tablespoons of soy sauce and curry powder.
20. Remove the vegetables from the pan and set them aside.
21. Heat the pan again with 2 tablespoons of oil over high heat.
22. Fry the vegan chunks until evenly crispy.
23. Deglaze the chunks with 2 tablespoons of soy sauce.
24. Reduce the heat and fry the chunks for about 1 more minute.
25. Add the vegan chunks to the prepared vegetables.
26. Heat the pan with 1 tablespoon of oil over medium heat.
27. Fry the cooked rice for about 2 minutes.
28. Continue frying the rice until no liquid remains in the pan.
29. Add the vegetables and vegan chunks back into the pan.
30. Mix all ingredients well together.
31. Season the dish with pepper and, if necessary, with additional soy sauce.
32. Serve the fried rice with vegan chunks on plates.

Nutrition per serving

kcal: 512
Protein: 19 g · Fett/Fat: 16 g · Carbs: 72 g