INGREDIENTS:

RECIPE:

1 cup of Basmati Rice
1 Broccoli
1 Bell Pepper
1 Carrot
1 Bunch of Spring Onions
1 small Onion
Soja Sauce
Sesame Oil
Sambal Olek
Salt & Pepper

To begin, I prepared the basmati rice. For fried rice, it's even better if you cook it the day before, but I was pretty spontaneous today, so I couldn't prepare it.
First I washed the rice and then cooked for about 10 minutes.

After that I chopped all the vegetables:

I cut the broccoli into fairly small florets, so it is easier to fry:

I quickly cut an onion into small cubes, because I had forgotten this during the preparations. And onions belong for me in almost every spicy dish simply.
While I chopped the onions, I heated the oil in a wok and then sautéed the onions until translucent.

Now I gradually added the rest of the chopped vegetables and roasted until they were still firm to the bite.

While sautéing the vegetables, I already seasoned them with a pinch of sugar, salt, white pepper, sambal olek and soy sauce.

Once the vegetables were nice and firm to the bite, I added the rice and sautéed it as well.

Now I seasoned again with the soy sauce and added some sesame oil. One must be careful not to take too much sesame oil, because it is very strong in flavor and otherwise dominates the taste.

I add the spring onions only in the last step and fry them only very briefly, so that they remain nice and crunchy.

I garnished the rice dish with some toasted sesame seeds and the green sections of the spring onions.

Bon Appétit!

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