Asian-style stir-fry with rice, vegetables, ginger and linseed

Ingredients for 2 servings:

• 250 g rice, cooked
• 150 g carrot(s)
• 100 g bell pepper(s), red and/or yellow
• 20 g spring onions (approx. 2 small ones)
• 1 small onion(s) or shallot
• 5 g ginger
• 1 clove(s) garlic
• 2 tbsp soy sauce
• 1 tsp flaxseed
• 2 tbsp oil
• 1 tsp curry powder (Madras curry powder)
• ½ tsp red curry paste
• 2 m.-sized eggs
• some salt
• some pepper

Instructions

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

delicious, light meal for in between meals or as a main course

Cook the rice, drain the water, and set aside. Slice the carrots into thin strips (a vegetable peeler works best), as do the bell peppers, and set them all aside. Slice the spring onions into rings, finely chop the onion/shallot, ginger, and garlic, and set them aside in a container or small bowl. Add oil to a wok or frying pan and add the eggs and let them set. Once they are firm, remove them and cut them into strips or smaller pieces and set them aside. Add the onions/shallots, spring onions, ginger, and garlic to the wok and fry until translucent. Add the carrots and bell peppers, then add the soy sauce. Sauté over medium heat until the carrots and bell peppers are cooked through, then add the flaxseed. Stir in the reserved egg strips. Season with Madras curry, red curry paste, salt, and pepper. If you like it a bit spicier, take a dried chili and add it crushed.