Chopping pan with lime and rice

For 4 people
  • Salt
  • pepper
  • 1 large onion
  • 2 Garlic cloves
  • 2 Organic limes
  • 250 g Basmati rice
  • 2 EL Oil
  • 600 g mixed hack
  • 150–200 g Mung bean sprouts
  • 8–10 EL soy sauce
  • 1 potty coriander
  • 2–3 TL Sambal Oelek
30 minutes
easy
1.
A good 1⁄2 l Bring the salt water to the boil. Peel and chop the onion and garlic. Wash limes with hot water and rub dry. Cut 1 lime into pieces and rub the skin off the 2nd. Squeeze the lime. Put the rice in the boiling water.
2.
Cover and cook for 15–20 minutes over low heat.
3.
Heat the oil in a large pan. Fry the mince in it for about 10 minutes. After 5 minutes add the onion, garlic and lime zest and fry. Season everything with salt and pepper.
4.
Sort the seedlings, wash and drain well. Add to the pan and fry for 2-3 minutes. Pour in the lime juice and soy sauce, bring to the boil.
5.
Wash and chop the coriander. Stir into the mince with the lime pieces. Season everything with sambal oelek. Serve the chopping pan and rice.
1 person approx.:
  • 730 kcal
  • 39 g protein
  • 37 g fat
  • 55 g carbohydrates

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