Asian Basmati Pan

Ingredients for 4 servings:

• 50 g peanuts
• 4 eggs
• salt and pepper
• 5 tbsp oil (peanut oil)
• 500 g carrot(s)
• 1 bunch of spring onions
• 2 bell peppers, red and yellow
• 20 g fresh ginger
• 1 can bamboo shoot(s) (approx. 250 g)
• 200 g rice (basmati)
• some soy sauce, light

Instructions

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

Roast the peanuts in a pan without fat. Season the eggs with salt and pepper and beat until frothy. Fry four thin omelets in a pan with two tablespoons of oil, remove them from the pan, and cut into strips. Clean and wash the carrots and spring onions, slice the carrots, and cut the spring onions into rings. Halve, clean, wash, and finely slice the bell peppers. Peel and finely grate the ginger, and drain the bamboo shoots. Cook the rice according to the package instructions. Sauté the carrots in the remaining oil with a little water for about ten minutes. Add the spring onions, bell peppers, 1 teaspoon of grated ginger, and bamboo shoots, mix, and continue cooking for about five minutes, stirring occasionally. Add the rice, omelet strips, and peanuts, and heat everything briefly. Season to taste with salt, pepper, soy sauce, and grated ginger.