Spicy rice pan

Ingredients for 2 servings:

• 200 g rice, cooked
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 150 g corn, from the can
• 60 g zucchini
• 2 tbsp vegetable oil
• n. B. Pepper, pickled
• 1 handful of fresh herbs, e.g. oregano, chives, parsley
• n. B. spring onion(s)
• 1 dashes soy sauce, to taste
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW suitable

First, cook the rice, but it doesn’t need to be salted. While the rice is cooking, chop all the ingredients: peppers into cubes or slices; zucchini into evenly thick slices, then quarter them; chili peppers (amount depends on the desired spiciness) into rings. Leave the herbs and corn whole. Once the rice is done, either fry it in a non-stick pan without adding any fat (you can then deduct 2.5 points for the oil), or sauté it in 2 tablespoons of vegetable oil. Now add the ingredients one at a time, adding the herbs last. Season with salt and pepper. Stir-fry for about 10 minutes, until everything is lightly browned but still firm to the bite. Finally, add a dash of soy sauce, stir, and season to taste. Overall, the whole dish deserves 9 points.