|
|
|
|
|
| Estimated Times |
Preparation time: 20
Cooking time: 40
|
| |
Ingredients
-
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
| 125 | g | Basmati rice |
| 1 | tbsp | Fresh ginger ~5.3 g |
| 2 | clove(s) | Garlic ~6 g |
| 100 | g | Carrots |
| 1 | bunch | Spring onions ~100 g |
| 1 | pcs. | Red bell pepper ~120 g |
| 75 | g | Green asparagus |
| 75 | g | Sugar pea |
| 250 | g | Chicken fillet |
| 2 | tbsp | Rape seed oil ~27.3 g |
| 2 | tsp | Curry powder ~4.4 g |
| 1 | tsp | Sea salt ~5.5 g |
| 0.25 | tsp | Black Pepper ~0.5 g |
| 2 | tbsp | Desiccated coconut ~12 g |
|
|
Intro
You will need cold rice for this dish - so it is a good idea to have some leftover from the day before or prepared in good time.
Directions
Cook the rice according to the instructions on the packet and leave to cool.
Chop the ginger and garlic. Peel and grate the carrots. Rinse the spring onions and cut into slices. Dice the pepper.
Rinse the asparagus and sugarsnap peas.
Dice the chicken.
Heat the oil in a frying pan or wok until it is smoking.
Sauté the curry powder, ginger and garlic for a minute. Add the diced chicken and fry until cooked through. Then gradually add the rice.
Add the carrot, spring onions and pepper and sauté for 2-3 mins.
Finally, add the asparagus and sugarsnap peas and cook until they are just heated through. Season with salt and pepper.
Serve the stir-fry sprinkled with a desiccated coconut.
Tip
Tastes good with sweet chilli sauce.
Nutritional data
646 Kcal Per Serving
F: 27 g, P: 35 g, C: 69 g, DF: 6 g
1,291 Kcal (143 Kcal/100 g)
|
| More statistics |
|