1a rice pan with colorful vegetables

Ingredients for 4 servings:

• 500 g minced meat
• 250 g carrot(s)
• 1 onion(s)
• 4 stalk(s) leeks
• 2 bell peppers
• Soy sauce
• 250 g rice
• 1 pinch of cayenne pepper
• n. E. mung bean seedlings or soybean sprouts etc.
• 1 tbsp butter or margarine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Fry the minced meat with butter and onions until crispy. Season with cayenne pepper. Meanwhile, cook the rice in 500 ml of salted water until tender. Then add the sliced ​​carrots to the minced meat and fry. Add a little water if it gets too hot. You don’t want them to burn, just cook them. When the carrots are the way you like them (with a bite or cooked through), add the halved and sliced ​​leek and cook them. Stir the cooked rice into the minced meat and vegetable mixture. Season with soy sauce. Finally, stir in the diced bell pepper and let it heat through. Mung bean sprouts or other vegetables of your choice also go well with this dish.