Anna's fiery minced meat rice, Asian style

Ingredients for 4 servings:

• 2 tsp turmeric
• 1 tsp cinnamon
• 1 tsp cardamom, ground
• 1 tsp coriander, ground
• 1 tsp cayenne pepper
• ½ tsp nutmeg
• 250 g rice, Basmati or Thai
• 500 g minced meat, mixed
• 4 eggs
• 3 tbsp milk
• 3 tbsp oil (sesame oil)
• 2 tbsp soy sauce, dark
• 50 g cashew nuts, unsalted
• 30 g mushrooms
• 30 g sugar snap peas
• 50 g bamboo shoot(s) , from which can
• 30 g soy sprouts
• 1 bunch of spring onions
• 4 cloves garlic
• 2 tsp sambal oelek
• 2 tbsp coriander, fresh, chopped
• 2 cm ginger, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine all the ingredients for the seasoning mix. You’ll need about 2 teaspoons for this dish. You can save the rest in a small jar and use it as a homemade Asian seasoning. Cook the rice in a pot with about 500 ml of lightly salted water, adding a little more water if necessary. Wash and trim the vegetables. Finely slice the spring onions, slice the mushrooms, halve the pea pods diagonally, and finely chop the garlic and ginger. Fry the meat in sesame oil until crumbly, adding the garlic and ginger. Meanwhile, mix the eggs with the milk, seasoning mix, soy sauce, and sambal well. Gradually add the nuts and vegetables. It’s best to add them in the following order: nuts, mushrooms, pea pods, bamboo shoots, soy sprouts, and spring onions. Add the cooked rice, mix everything briefly, pour over the egg mixture, and stir again until the egg is set. If desired, add more soy sauce, or if it’s not spicy enough, add sambal oelek. You don’t need a postal scale for these ingredients; I weigh them myself on the digital scales at the supermarket.