Bacon steak with shiitake and sugarsnaps

Name: bacon steak with shiitake and sugarsnaps
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g quick cooking rice; 1 Scale sugar snaps 200 g; 4 bacon patches; 3 el sunflower oil; 1 bag Japanese teriyaki sauce 160 g; 1 dish shii branch mushrooms 100 g; 1 bag carrot julienne 150 g, cooling fresh; 1 bag bunch onions (3 pieces), in slanted rings

A tasty recipe. The main course contains the following ingredients: meat, quick-boiled rice, sugar snaps (200 g), bacon patties, sunflower oil, Japanese teriyaki sauce (160 g), shiitake mushrooms (100 g), carrot julienne (150 g, chillies), spring onions (3 pieces) and in slanted rings).

Ingredients

Directions

Boil the rice according to the instructions on the package.
Bring a pot of water to the boil and cook the sugar snaps for 2 minutes.
Remove them from the pan.
Cut the bacon bits and cook them in the same water for 2 minutes.
This means that you will have to bake them shorter.
Drain the meat on kitchen paper.
Heat 2 tbsp oil and fry the pieces of bacon in 5 minutes around brown.
Turn down the heat and add the teriyaki sauce.
Let it warm for another 5 minutes.
Meanwhile, halve the mushrooms, heat the rest of the oil and fry the mushrooms for 5 minutes.
Fry the carrot julienne for 1 minute and mix in the sugarsnaps.
Serve the meat on the rice, scoop the vegetables and sprinkle with the spring onions..