4 Servings • 351 kcal / 1471 kJ , 18 g E, 10 g F, 47 g KH pro Portion
350 g bean sprouts
350 g broccoli
2 spring onions
2 Tbsp toasted sesame oil
200 g Basmatireis
3 Tbsp soy sauce
2 El fish sauce
400 ml of hot vegetable stock
that. 25 Minutes (plus cooking time)
Wash the bean sprouts and drain them in a colander. Wash the broccoli, clean, Separate the florets and cut into bite-sized pieces. Wash the spring onions, clean and cut into fine rings. 2 Set aside the tablespoon of the spring onion rings.
Heat the oil in a coated saucepan. Beat the eggs and fry them briefly in the oil. Add the rice and mix well. Bean sprouts, Broccoli, spring onions, soy sauce, Add the fish sauce and vegetable stock, salt and pepper. Let everything boil once, then reduce to medium heat and with the lid closed approx. 20 Let simmer for minutes. If needed, Pour some more water.
Mix the Asian rice well before serving and sprinkle with the remaining spring onions.