John Myers
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Ingredients
Sausage and vegetable skewers:
- Yesterday'S sausage and vegetable skewers (See my recipe: *))
- Skewer with yesterday's onions (use leftovers! *))
Egg and vegetable fried rice: (For 3 - 4 people)
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 1 Carrot approx. 100 g
- 1 tsp Salt
- 2 Eggs
- 4 tbsp Sunflower oil
- 1 tsp Sweet soy sauce
- 0,25 bunch Parsley
- 4 big pinches Coarse sea salt from the mill
- 1 tsp Mild curry powder
peanut sauce
- 1 Small pack of coconut milk 150 ml
- 1 Packet of peanut sauce
- 1 tbsp Sugar
- 3 tbsp Sunflower oil
Serve:
- 2 Stalk Parsley for garnish
Instructions
Sausage and vegetable skewers:
- Heat the sausage and vegetable skewers in the oven at 100 ° C and keep warm until serving. *) Sausage and vegetable skewers
Egg and vegetable fried rice: (For 3 - 4 people)
- Bring basmati rice (150 g) in 350 ml salt water (1 teaspoon salt) to the boil while stirring, cover and cook on the lowest setting for about 20 minutes and then let cool. Peel the carrot with the peeler, cook in salted water (1 teaspoon salt) for about 10 minutes, remove, let cool down a little and dice finely. Strip off yesterday's onion skewer and cut finely. Beat eggs (2 pieces), mix with sweet soy sauce (1 teaspoon), fry the egg mixture in a pan with sunflower oil (4 tablespoons), remove and cut into fine pieces. Wash the parsley, shake dry and cut finely. Put the slightly cooled rice in the egg frying pan, add diced carrots, onion pieces, ice pieces and chopped parsley. Season with coarse sea salt from the mill (4 big pinches) of mild curry powder (1 teaspoon) and stir-fry everything.
Peanut sauce:
- Pour coconut milk (150 ml) into a small saucepan, stir in the peanut sauce, add sugar (1 tbsp) and sunflower oil (3 tbsp), bring to the boil and simmer for about 5 minutes while stirring at the lowest possible temperature.
Serve:
- Press the egg-vegetable-fried rice firmly into a dish that you have rinsed with cold water and turn it out onto the plate. Add the sausage and vegetable skewers with the peanut sauce and garnish with parsley, serve.
