Curry rice with spicy Chinese sauce

Ingredients for 3 servings:

• 1 cup basmati
• 2 cans of vegetables, 220g each, various, Chinese
• 1 onion(s)
• 150 ml soy sauce, Chinese
• 1 shot of sauce, teriyaki
• 1 tbsp sweet and sour sauce
• some sambal oelek, fiery hot
• curry
• Ginger
• turmeric
• cumin
• Spice mix, Chinese

Instructions

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

made quickly

Cook the rice with just under 2 teaspoons of curry powder until tender. Finely dice the onion and drain the canned vegetables. Sauté the diced onion in a pan and season generously with curry powder until they turn a yellow hue. Add the remaining vegetables and mix. Season to taste with a dash of teriyaki sauce. Let it simmer for a while. Deglaze with the sweet and sour sauce and soy sauce and mix well. Season generously with the remaining spices, the sambal oelek, and 1 teaspoon of curry powder. Stir and serve with the rice. Tip: It looks especially pretty with the rice on one side of the plate and the vegetables on the other.