Extra - 25 min - veggie - no cheese - stir fry
with cashews, coriander and parsley
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Basmatirijst
2 stuk(s)
Ei
(Bevat Eieren)
200 gram
Groentemix met wittekool
½ zakje(s)
Gele currykruiden
½ stuk(s)
Limoen
5 gram
Gemberpuree
1 stuk(s)
Knoflookteen
20 gram
Cashewstukjes
(Bevat Cashewnoten Kan bevatten Pinda's, Noten, Sesamzaad)
¾ tl
Gemalen kurkuma
5 gram
Munt, koriander en Thais basilicum
½ zakje(s)
Zoete Aziatische saus
(Bevat Soja, Tarwe)
Zelf toevoegen
1 el
Zonnebloemolie
2 el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the vegetable mix for 5 - 7 minutes.
- Crush or mince the garlic.
- Heat a clean frying pan over high heat. Toast the desiccated cashews until golden brown.
- Remove them from the pan and set aside.
- Heat a drizzle of sunflower oil in the same frying pan and fry the egg. Season to taste with salt and pepper.
- Stir the garlic, yellow curry spices, ginger paste, soy sauce* and rice into the vegetables.
- Fry for 2 - 3 minutes, leaving it mostly undisturbed. Season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
- Roughly chop the herbs, cut the lime in wedges.
- Serve the fried rice in a deep bowl.
- Drizzle the East Asian sauce over it and add the fried egg on top.
- Garnish with fresh herbs, lime and cashews.
Did you know...eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.
