Chinese stir-fry with crab and vegetables

Ingredients for 8 servings:

• 500 g Basmati rice
• 1 head of Chinese cabbage
• 300 g peas, frozen
• 300 g crab, or shrimp or prawns, ready to serve
• 1 large onion(s)
• 1 clove(s) garlic
• 4 cm ginger root, fresh
• 4 eggs
• Soy sauce
• sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

prepared in a wok, fresh and healthy

Cook rice in salted water according to the package instructions until al dente. Cut the Chinese cabbage into eighths and cut into thin strips. Peel and finely chop the onions, garlic, and ginger. Defrost the peas. Beat the eggs in a bowl. Add about 2 tablespoons of sesame oil to the wok. When the oil is hot, add the garlic, onions, and ginger and sauté for 2 minutes. Add the Chinese cabbage and sauté for another 2 minutes. Add the rice, shrimp, and peas and sauté for another 2 minutes. Stir everything together thoroughly. Add the beaten eggs to the center and, after a short wait, mix well with the rest of the ingredients. Stir in 4 tablespoons of soy sauce, or more if desired. Serve after 2 minutes to keep the vegetables crisp and fresh.