Asian fried rice with roast beef

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4 5
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 2 (125 g each) cooking bag 10-minute long grain rice
  • 3 (approx. 350 g) Carrots
  • 200 g Sweet peas
  • 2–3 Spring onions
  • 2 TABLESPOONS Oil
  • 1 small bunch/pot of coriander
  • 4 TABLESPOONS Chilli sauce (bottle)
  • 4 TABLESPOONS Teriyaki sauce
  • 200 g Roast beef cold cuts

Directions

  1. 1

    Boil up just under 1 l salted water in a pot. Add rice and cook covered over a low heat for 10 minutes. Peel or clean and wash the vegetables. Cut carrots into thin slices, spring onions into rings.

  2. 2

    Heat the oil in a wok or large frying pan. Drain the rice well in the cooking bag, tear open and fry in the hot oil for 2-3 minutes. Add vegetables and stir-fry for 3-4 minutes. Wash coriander, shake dry, pluck off leaves.

  3. 3

    Stir in coriander, chilli and Teriyaki sauce.

  4. 4

    Pluck the roast beef into bite-sized pieces and serve with the fried rice.

Nutrition Facts

KCAL
430 kcal
CARBS
56 g
FATS
14 g
PROTEINS
18 g