Exotic rice dish

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 3 spring onions
• 1 can corn on the cob
• 400 g turkey schnitzel
• 2 cm ginger
• 1 garlic clove(s)
• 50 g sunflower seeds
• 6 tbsp oil (sunflower oil)
• Salt
• 250 g rice (long grain rice), cooked
• 50 ml vegetable stock
• 2 tbsp soy sauce
• ½ tsp sambal oelek
• 150 g peas, frozen

Instructions

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

very tasty, for wok beginners

Wash and trim the bell peppers, and cut into thin strips. Wash and trim the spring onions, then cut them into 1 cm wide rings, including the tender green parts. Drain the corn. Cut the turkey cutlets into thin strips. Peel and finely chop the ginger and garlic. Toast the sunflower seeds in a large pan or wok in 2 tablespoons of oil, stirring until golden brown. Remove, season with salt, and set aside. Add 1 tablespoon of oil to a large pan or wok and stir-fry the turkey with the ginger and garlic until crisp and hot. Remove and keep warm. Add the remaining oil to the wok and fry the rice for about 5 minutes, stirring occasionally. Meanwhile, mix the vegetable stock with the soy sauce and sambal oelek. Add the bell pepper strips, onion rings, and peas to the rice, stir-fry for about 3 minutes, then deglaze with the stock mixture and season to taste. Add the baby corn and turkey, bring to a boil, then remove from the heat. Add the sunflower seeds to the fried rice and serve.