Fried rice with Chinese cabbage, carrots and ginger

Ingredients for 4 servings:

• 200 g rice (e.g. basmati or long grain)
• salt water
• e.g. salt and pepper
• some curry powder, if desired
• 300 g Chinese cabbage
• 300 g carrot(s)
• 1 garlic clove(s)
• 1 piece(s) ginger (approx. 20 – 25 g)
• 3 tbsp oil (peanut oil)
• 3 eggs
• 6 tbsp sweet and sour sauce
• 30 g cashew nuts, if desired

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

oriental touch

Cook the rice in salted water according to the package instructions, then drain and set aside. Meanwhile, trim and wash the Chinese cabbage and cut into wide strips. Peel the carrots and slice or slice into thin sticks. Peel and finely chop the garlic. Peel the ginger and cut into tiny pieces. Heat the oil in a large pan or wok and stir-fry the vegetables for 5-10 minutes. Add the garlic and ginger and sauté briefly. Add the rice while stirring and let it heat through. Whisk the eggs and 6 tablespoons of sweet and sour sauce and pour over the mixture. Allow the eggs to set, stirring constantly. Season to taste with salt, pepper, and curry powder, if desired. If you like, you can roughly chop cashew nuts, roast them in a pan without fat until golden brown, and sprinkle them over the fried rice.