Red Chinese cabbage with yellow rice

Ingredients for 2 servings:

• ½ large Chinese cabbage
• 1 onion(s)
• 1 cup basmati rice
• 2 cups water
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• e.g. chili flakes
• some sambal oelek or a similarly hot sauce
• e.g. turmeric powder
• e.g. curry powder
• some lemongrass powder
• some sunflower oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick and easy

Slice the onion into rings or strips and fry in a pan with a little oil. Add the rice and water. Add the salt and turmeric and cook (I like to use a little more turmeric and less curry powder later on to avoid over-seasoning the rice; I don’t want it to overpower the flavor). Add the curry powder, pepper, and a little lemongrass powder when the rice is cooked. While the rice is cooking, and when the onions are lightly browned, slice the Chinese cabbage into strips and fry in the pan. It doesn’t take long—depending on how firm you like it, it will be ready in a few minutes. Season generously with salt, pepper, paprika, chili flakes, and hot sauce. Now arrange the Chinese cabbage on the plate as a bed and place the rice on top.