Fried Rice with Seasonal Vegetables
16
From Rahel, Switzerland For 4 people INGREDIENTS 120 g (1 cup) 2 tbsp 1
Rice (brown, read, any rice of your choice) Coconut oil (or any other vegetable oil of your choice) Large onion
1
Clove of garlic
1 (3cm thick)
Piece of fresh ginger
3 tsp
Soy sauce
1/2 tsp
Cumin powder
1-3 pinches
Chili powder
1 pinch
Cinnamon
1 tsp
Roasted sesame oil
1 tsp
Rice vinegar
Vegetables and mushrooms of your choice: Carrots, bell pepper, zucchini, broccoli, cabbage, champignons, etc. For an optional protein source: 1 tbsp coconut oil 1 can of cooked chickpeas or 200 g of tofu or 200 g of smokey tofu 1 tbsp of soy sauce Optional Toppings: Sesame seeds, fresh cilantro/coriander, spring onion
Why is this recipe special to you? „It’s an easy recipe that can be very easily adapted to any season. I love how easy it is and the combination of the tastes of cinnamon, ginger and roasted sesame oil in this recipe.“
