Chinese rice pan à la Thea

Ingredients for 4 servings:

• 200 g long grain rice
• 400 g ground beef, lean
• 2 tbsp butter
• 500 g bell pepper(s), red
• 400 g leek
• 2 tbsp soy sauce
• 1 clove(s) garlic
• 1 onion(s)
• n. B. Chinese spice
• e.g. salt and pepper
• possibly soy sprouts if required, fresh
• n. B. Sambal Oelek to serve
• n. B. Soy sauce to serve

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rice, peppers, and minced meat pan according to my mother-in-law’s variation

Clean and wash the vegetables. Cut the bell peppers into thin strips. Slice the leek into fine rings. Dice the onion and chop the garlic clove. Cook the rice according to the package instructions, drain, and set aside. Meanwhile, season the minced meat with salt, pepper, and Chinese seasoning and mix well. Heat the butter in a pan and fry the meat until crumbly, stirring constantly. Add the onions and garlic and sauté until translucent. Add the vegetables to the meat and mix. Add soy sauce and a pinch of pepper and fry for 7-8 minutes over medium heat. If using fresh bean sprouts, rinse them briefly and add them to the pan. Finally, add the rice and heat everything up again briefly. Serve with sambal oelek and soy sauce.