Rice Pan with Carrots, Sugar Snap Peas and Sprouts

Ingredients

• 300 g rice
• Salt
• 400 g sugar snap peas
• 2 carrots
• 1 handful bean sprouts
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 1 tsp turmeric
• 4 tbsp sesame oil
• light soy sauce

Instructions

1. 1.

   Cook the rice in salted water according to package instructions. Wash, trim and halve or third the sugar snap peas. Peel the carrots and cut into sticks. Rinse and drain the sprouts. Wash, trim and slice the spring onions into rings. Peel and finely chop the garlic. Briefly sauté the ginger and turmeric in 2 tbsp hot oil, then stir in the drained rice and fry for 2–3 minutes.

2. 2.

   Sauté the sugar snap peas with the carrots in the remaining oil for 1–2 minutes. Add the sprouts and spring onions, deglaze with a little broth, cover and simmer gently for 4–5 minutes. Season with soy sauce and serve over the rice.