Asian-style Rice with Eggs and Vegetables

4.3 246 évaluation

Préparation 15min

Total 30min

6 portions

Ingrédients

light sesame oil
20 g
groundnut oil
onions quartered
100 g
carrots cut in large pieces (4 cm)
150 g
bacon cubes
150 g
soy sauce
30 g
sugar
2 tsp
vegetable stock paste, homemade (optionnel)
1 heaped tsp
1 stock cube (for 0.5 l)
short grain rice (18-20 minute cooking time)
350 g
long grain rice, (18-20 minute cooking time)
water
1200 g
mixed vegetables (e.g. broccoli or cauliflower in small florets, frozen peas, green beans or courgettes cut in pieces)
400 g
medium eggs
4

Niveau

moyen

Infos nut. par 1 portion

Protides 16 g

Calories 1748 kJ / 418 kcal

Lipides 15 g

Fibre 4.4 g

Glucides 54 g

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