Rice pan with sausage meat

Ingredients for 4 servings:

• 400 g Bratwurst, sausage meat, fresh fine or semi-coarse
• 300 g carrot(s)
• 1 bunch of spring onions
• 2 cup(s) rice, e.g. Basmati
• Soy sauce
• Oil, for frying
• some butter
• 4 cups water
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the carrots into fine julienne strips and the spring onions into thin rings about 0.5 cm thick. Form the fresh sausage meat (sometimes you have to pre-order it from the butcher) into small balls, either with your hands or using two teaspoons. Melt a little butter in a saucepan, add 2 cups of rice, and cook briefly until translucent while stirring (about 0.5 minutes). Deglaze with 4 cups of water, add salt, stir, and bring to a boil. Then reduce the heat and simmer the rice until the water is gone, stirring lightly every now and then. Add a little oil to a large pan or wok and fry the sausage meat balls all over. Then remove the balls and fry or sauté the carrot strips in the remaining cooking fat, stirring constantly. After a good 5 minutes, add the spring onions and continue sautéing. After another 5 minutes, add the meatballs back in and stir-fry everything briefly. Finally, add the rice to the pan, stir thoroughly, and season with soy sauce to taste.