Vegetables with Rice and Peanut Sauce

Ingredients

• 250 g Basmati rice
• 500 g broccoli
• 300 g Thai asparagus
• 1 large zucchini
• 3 tbsp soy oil
• Salt
• Pepper
• 3 eggs
• 1 Shallot
• 1 tsp freshly grated ginger
• 1 tbsp plant oil
• 100 g Peanut butter
• 150 ml poultry broth
• 150 ml coconut milk
• 1 tsp Lime juice
• Salt
• Cayenne pepper

Instructions

1. 1.

   Cook the rice according to package instructions.

2. 2.

   For the sauce, peel and finely dice the shallot. Sauté with the ginger briefly in hot oil in a pot. Add the peanut butter and let it brown slightly. Deglaze with broth and coconut milk, then simmer for about 10 minutes until thickened. Puree well, add more broth if needed, and season with lime juice, salt, and cayenne pepper.

3. 3.

   Rinse the broccoli, trim, and cut into florets. Depending on size, leave whole or halve. Rinse the asparagus, drain, and cut into 4–5 cm pieces. Wash the zucchini, trim, slice lengthwise. Stir‑fry the broccoli, asparagus, and zucchini in a hot wok with 2 tbsp oil for about 5 minutes until golden brown. Season with salt and pepper.

4. 4.

   In between, whisk the eggs, season with salt and pepper, and cook into an omelet in a hot pan with remaining oil. Pour the egg mixture into the pan, let it set for 1–2 minutes, then roll and slice into rounds.

5. 5.

   Serve the rice topped with the vegetables and omelet slices in bowls, drizzled with the sauce.