Singapore fried rice

Ingredients for 2 servings:

• 300 g rice, dry
• 2 tbsp oil
• 2 cloves garlic, finely chopped
• 350 g pork loin(s), cut into fine strips
• 300 g crab meat, raw
• 1 onion(s), sliced
• 2 tbsp curry
• 150 g green beans, cut diagonally
• 1 carrot(s), large, diced
• 1 tsp sugar
• 1 tbsp soy sauce
• 200 g sprouts (bean sprouts)
• Spring onion(s), rings for garnishing, to taste

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Soak the rice vermicelli in boiling water for 5 minutes; then drain. Heat 1 tablespoon of oil in a wok until very hot. Fry the garlic, pork, and crab for 2 minutes, stirring constantly, until just cooked through. Remove from the wok and reduce the heat to medium. Add the remaining oil to the wok, stir-fry the onions and curry powder for 2-3 minutes, stirring constantly. Add the beans, carrot sticks, sugar, and salt, drizzle with a little water, and sauté for another 2 minutes, stirring constantly. Add the rice and soy sauce, stirring constantly with two wooden spoons. Add the bean sprouts and the meat mixture, season with salt, pepper, and sugar, and mix well. Garnish with the spring onions.