Shrimp Fried Rice

Ingredients

• 75 g Natural Rice
• Salt
• 150 g Carrots (2 Carrots)
• 1 Yellow Bell Pepper
• 20 g Cashews
• 4 Stems Cilantro
• 30 g Ginger (1 piece)
• 50 g Mung Bean Sprouts
• 2 Garlic cloves
• 1 Organic Lime
• 1 Egg
• 1 tsp Soy Sauce
• 1.5 tbsp Oil
• 75 g Deep-sea Shrimp (shelled and cooked)
• Pepper

Instructions

1. 1.

   Cook the rice according to package instructions in salted water. In the meantime, wash, peel, and julienne the carrots with a vegetable peeler.

2. 2.

   Clean, quarter, deseed, and wash the bell pepper. Chop the cashews. Wash and dry shake the cilantro.

3. 3.

   Slice the carrots and bell pepper into thin strips.

4. 4.

   Peel and finely grate the ginger. Peel and mash the garlic cloves. Rinse and drain the sprouts cold.

5. 5.

   Wash the lime and cut it into small pieces. Whisk the egg and soy sauce in a bowl.

6. 6.

   Fry the egg mixture in 1 tsp of hot oil in a pan, remove it, and chop it into small pieces with 2 forks. Wipe out the pan.

7. 7.

   Heat the remaining oil in the pan. Add garlic, ginger, bell pepper strips, and carrot strips, and fry for 2-3 minutes, stirring frequently.

8. 8.

   Drain the rice and drain off any excess water. Add the mung bean sprouts to the vegetables and fry for another 2-3 minutes.

9. 9.

   Mix the shrimp and egg into the rice and heat everything through again. Season with salt, pepper, and optionally with a little chili powder. Pluck the cilantro leaves, sprinkle with nuts over the rice, and garnish with lime wedges.