Dready's rice pan – also for the wok

Ingredients for 2 servings:

• 1 bag of rice (long grain rice)
• 250 g pork
• 1 bell pepper(s), red
• 1 carrot(s)
• 4 spring onions
• ½ pack of frozen green beans (approx. 150g)
• ½ can corn (150g)
• 3 tbsp kidney beans
• 3 tbsp tomatoes from the can
• 2 garlic cloves
• 1 pinch of salt
• pepper
• Paprika powder (hot)
• Spice mix (Chinese spice)
• chili powder
• Curry, teriyaki marinade

Instructions

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

healthy, tasty, inexpensive and versatile

Cook the rice while you slice the meat into thin strips. Wash the vegetables, slice the bell peppers, slice or stick the carrots, and cut the spring onions into wafer-thin rings. Press the garlic cloves with a garlic press. Season the meat with teriyaki marinade (if you have plenty of time, marinate thoroughly for 2 hours) and sear it in a pan. Meanwhile, heat the wok (if you don’t have a wok, a regular pan will do, of course). Once the wok is hot, add the bell peppers, carrots, and onions and toss to coat. Add the green beans, corn, kidney beans, and canned tomatoes to the wok, seasonings and garlic, and then the meat and rice. Mix everything well and deglaze with the teriyaki marinade, adding one or two tablespoons of the soupy flavor from the canned tomatoes if desired. Finally, season to taste and serve. About the spices: Add the spices one at a time: a pinch of salt, a little pepper, some hot paprika, and Chinese spice (equal amounts of pepper, paprika, and Chinese spice). Then add chili powder (to taste, but don’t use too much). Then add a generous amount of curry. It’s important not to taste the individual spices, but rather to ensure they add an interesting flavor. Tip: This recipe is easy to adapt. For example, you could leave out the kidney beans, slice mushrooms, use turkey instead of pork, experiment with the spices… it all depends on your taste.