Rice Pan with Vegetables and Shrimp

Ingredients

• 250 g Basmati rice
• Salad salt
• 2 Eggs
• pepper (ground)
• nutmeg
• 4 tbsp sesame oil
• 250 g Chicken breast fillet
• 200 g Chinese sausages
• 3 spring onions
• 0.5 bundle coriander
• 200 g fresh soy sprouts
• 1.5 cm fresh ginger
• 2 Garlic cloves
• 150 g shrimp (frozen, pre-cooked, peeled and deveined)
• 150 g peas (frozen)
• 100 g unsalted cashews
• 2 tbsp dark soy sauce
• 0.5 tsp ground cumin

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water for about 20 minutes. In the meantime whisk the eggs, season with salt, pepper and nutmeg, then cook a thin omelette in a hot pan with 2 tbsp oil. Slide the omelette onto a plate to cool, then cut into strips.

2. 2.

   Wash, pat dry, and slice the chicken breast into strips. Slice the sausages into thin rounds. Wash and shake off excess water from the spring onions and coriander. Trim the onions and cut into thin rings; roughly chop the coriander. Rinse the soy sprouts in a sieve under cold water and drain well.