Asia Stir-Fry Rice with Teriyaki Vegetables

Ingredients

• 1 Garlic clove
• 1 Shallot
• 1 piece ginger (10 g)
• 1 eggplant
• 200 g pineapple chunks
• 200 g Sugar snap peas
• 300 g broccoli
• iodized salt (with fluoride)
• 4 tbsp rapeseed oil
• 4 tbsp Teriyaki sauce
• 2 packs reis-fit (Express Basmati Rice)
• 1 organic lemon (zest and juice)
• Pepper
• 0.5 bunch coriander (10 g)
• 20 g sesame seeds

Instructions

1. 1.

   Peel the garlic, shallot, and ginger and finely chop all of them. Clean and slice the eggplant into thin strips. Cut the pineapple chunks into strips as well.

2. 2.

   Clean and wash the sugar snap peas and broccoli. Break the broccoli into florets. Cook both in boiling salted water for 5 minutes, then drain, rinse with cold water, and let them dry.

3. 3.

   Heat oil in a pan, sauté garlic, shallot, and ginger for 5 minutes over medium heat. Add the eggplant strips and cook another 5 minutes. Then add pineapple, broccoli, and sugar snap peas to the pan and stir-fry for 5 more minutes. Deglaze with teriyaki sauce.

4. 4.

   Gently press the rice packs together to fluff them up, tear the packages open, and add the rice to the vegetables. Add 4 tbsp water, lemon zest, and juice, then simmer everything for 2–3 minutes over medium heat. Season with salt and pepper.

5. 5.

   Wash the coriander, shake it dry, and pluck the leaves. Sprinkle the stir-fry rice with sesame seeds and coriander before serving.