Bean rice in a wok

Ingredients for 2 servings:

• 1 m.-large onion(s), light
• 3 m.-sized carrot(s)
• 2 garlic cloves
• 300 g beans, green, already cooked
• 1 cup mung bean sprouts
• 400 g Basmati rice, cooked the day before
• 3 tbsp peanut oil for frying
• 50 ml red wine, sweet (Blauer Portugieser)
• ½ tsp salt
• ½ tsp pepper
• 5 tbsp soy sauce
• 1 tsp turmeric powder
• ½ tsp chili powder (Kashmiri chili)
• ½ tsp ginger powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simply

Finely slice the onion, carrots, and garlic. Heat the peanut oil in a wok and sauté the carrots, onion, and garlic until the onions are golden brown. Deglaze the vegetables with the red wine and cook, stirring, until the liquid has evaporated. Add salt, pepper, and 2 tablespoons of the soy sauce along with the beans and mung bean sprouts. Cook for about 10 minutes, stirring constantly. Stir in the rice with the remaining soy sauce and cook for another 10 minutes. Then stir in the turmeric, chili, and ginger. After 1 minute, serve the dish hot in a bowl.