John Myers
Ingredients for 4 servings:
- 250 g rice (wild rice)
- ¾ liter vegetable broth
- 4 eggs
- 3 bell peppers, green, yellow and red
- 100 g pine nuts
- 1 tsp sambal oelek
- 1 onion(s)
- sesame oil
- butter
- mineral water
- Parmesan, freshly grated
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
spicy stir-fry
Finely dice the onion and fry in a little butter until translucent. Add the wild rice and sauté, pour in the soup, and simmer (approx. 20-25 minutes; the rice shouldn’t get completely dry!). Meanwhile, finely slice the bell peppers and set aside. Toast the pine nuts in a little sesame oil. Whisk the eggs with the sambal oelek and a splash of mineral water, season with salt, and use to make three thin omelets. Roll them up and cut into strips. Fry the moist rice in a little oil in a wok, add the bell peppers, and after another 5 minutes, add the seeds and egg strips. Season with chili, if desired! Serve with freshly grated Parmesan cheese!
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