Shrimp and vegetable rice pan with avocado

Ingredients for 2 servings:

• 300 g prawns or prawns
• 120 g rice
• 4 stalk(s) asparagus, green
• 1 vine tomato(s)
• 2 carrots
• 1 avocado(s)
• 1 spring onion(s)
• 1 red bell pepper(s)
• salt and pepper
• Dill, dried
• Parsley, dried
• Curry powder, hot

Instructions

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

Wash the vegetables and shrimp. Cut the tomato, bell pepper, carrot, and asparagus into bite-sized pieces. Finely chop the spring onion and avocado, then set aside. Cook the rice according to the package instructions. Meanwhile, add the shrimp and vegetables to the hot pan (electric stove level 7 of 9). Water will now begin to ooze from the vegetables and shrimp. Season with salt, pepper, dill, parsley, and curry. Simmer in the pan until the water has evaporated, stirring occasionally. Add the spring onions to the pan and cook for one minute. Divide the rice among the plates. Pour the vegetable and shrimp mixture over the rice. Then add the avocado to the plates and enjoy.