Teriyaki-style fried rice

Ingredients for 2 servings:

• 200 g rice
• 1 large onion(s), red
• 4 m.-sized carrot(s)
• 2 garlic cloves
• 1 small piece(s) of ginger, optional
• 2 spring onions, optional
• 100 g peas, frozen, optional
• 40 ml teriyaki sauce
• 1 tsp curry paste, red (Ming Chu)
• 1 dashes citric acid
• 1 tbsp tomato paste
• 1 tsp tandoori masala
• salt and pepper
• chili flakes
• 1 tbsp vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan, very easy and amazingly delicious

First, add the rice to the rice cooker or cook according to the package instructions. In the meantime, finely chop the garlic and ginger and slice the onion into half rings. Peel the carrots and cut them into the shape you like best (thin slices, strips, or cubes, anything works). Add about a tablespoon of oil to a large pan (preferably a wok), heat it up, and then add the ginger, garlic, and a pinch of chili flakes. After 1-2 minutes, add the carrots, peas, and onion. Stir in the curry paste and tomato paste. Reduce the heat to low, cover the wok, and let everything sizzle for about 15 minutes, stirring occasionally. Meanwhile, finely slice the spring onions and add about half of them directly to the wok. Then add the rice and stir in. Fry for about five minutes, then deglaze with the teriyaki sauce and citric acid. Season with salt, pepper, and tandoori spice. If the dish is too dry, add more teriyaki sauce or soy sauce. Garnish with the remaining spring onions and serve. Per serving, approximately 350 kcal.