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Chinese curry rice pan

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Ingredients for 4 servings:

  • 1 bell pepper(s), red, yellow or green, diced
  • 1 stalk(s) leek
  • 1 pack of almonds, sliced ​​or flakes
  • 1 cup of cream
  • e.g. curry powder
  • 4 slice(s) turkey schnitzel, cut into strips or shredded
  • 250 g rice
  • e.g. salt and pepper
  • Fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegetarians can omit the turkey meat

Cook rice. Fry the turkey, briefly roast the bell peppers, and then briefly roast the leeks. Season well with curry and pour in the cream. If you don’t want to use as much cream, dilute one of the cups with a little vegetable stock. Bring to a boil briefly, then add the almonds. Season everything again and serve with the cooked rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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