Curry fried rice

Duration: 25 mins

Difficulty: Simply

Made by: Mary

Marie is studying in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago she went on a big trip around the world and was particularly fond of Asian cuisine, which also goes well with veganism. However, she also likes challenges: her family originally comes from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be easily veganized with a little experimentation!

Ingredients

How many people?

0

400g

basmati rice, cooked

175g

planted.chicken curry

4

green onions

1

carrot

2 cloves of garlic

200g

oyster mushrooms

80g

cashews

3 tbsp soy sauce

2 tbsp

rapeseed oil

2 tbsp

curry powder

0.5 tsp

turmeric

Bamboo shoots

Preparation

In einer kleinen Pfanne die Cashews bei hoher Hitze goldbraun anrösten und beiseitestellen. Die Frühlingszwiebeln in feine Ringe schneiden, die Austernpilze kleinzupfen, die Karotte schälen und würfeln und den Knoblauch kleinhacken.
In einer grossen Pfanne das Rapsöl erhitzen und die Austernpilze scharf anbraten. Das planted.chicken Curry dazugeben und goldbraun anbraten. Im Anschluss die Karotte, den Knoblauch und die Frühlingszwiebeln (einen kleinen Teil für die Dekoration aufheben) dazugeben. Den Reis gut auflockern und unterrühren. Die Mischung mit der Sojasoße ablöschen und mit Currypulver und Kurkuma würzen. Alles gut umrühren und für weitere 5 Minuten anbraten, hin und wieder umrühren.
Den gebratenen Reis bei Bedarf salzen, einzelne Portionen in eine Schüssel drücken und auf einen Teller stürzen. Mit den Cashews und den Frühlingszwiebeln dekorieren und frische Bambussprossen darüber geben.

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