Fried brown rice with tomato salad

Ingredients for 2 servings:

• 250 g brown rice
• some olive oil for frying
• 1 egg(s)
• 2 small spring onions or regular onions, finely chopped
• 1 tbsp butter (garlic butter)
• 2 tbsp soy sauce, dark
• 3 tomatoes
• 1 tbsp mustard of your choice
• 3 tbsp olive oil
• 1 tsp lemon juice
• 1 pinch of sugar
• n. B. Pfeffer
• n. B. Salt
• 500 ml water
• possibly turmeric

Instructions

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

Kids love this rice!

Heat a little olive oil in a saucepan. Add the brown rice, stir briefly, and bring to a boil with the water. Don’t forget to add salt (a pinch of turmeric will give the rice a beautiful yellow color). Cook over low heat until the water has evaporated and the rice is almost dry. In a small bowl, whisk the egg with the finely chopped spring onions (also add some of the green parts). Heat a little olive oil in a non-stick pan and add the egg and onion mixture. Let it thicken briefly, then immediately stir in the rice. Stir frequently with a spatula. Once the rice has reached the desired consistency, pour over the soy sauce and stir in the garlic butter. Season to taste and serve. Our grandchildren love the following tomato salad: Wash and chop the tomatoes. Combine the mustard, lemon juice, and sugar in a narrow bowl. Stir in 3 tablespoons of olive oil drop by drop with an immersion blender until a mayonnaise-like sauce forms. Season with salt and pepper to taste and spread over the sliced ​​tomatoes. Tip: You can also add onions, but this isn’t necessary. Serve the rice with tomato salad; other salads of your choice also go well. This is a children’s meal that can also be served as a side dish to meat and vegetables.