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Janis Dee
Crispy oriental rice with vega chicken pieces
Stir fry with Asian rice, leek, stir-fry mix, vegetarian chicken pieces and radish.
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Ingredients
Directions
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Bring a large pan with water and possibly some salt to the boil. Add the rice and cook on low heat for 8 minutes and cover with the lid on the pan.
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Drain in a colander, put the rice back in the pan and leave with the lid on the pan until use.
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Meanwhile, clean the radish and cut into quarters. Mix with vinegar, water, pepper and salt if necessary and let alone until used.
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Meanwhile, heat the oil in the stir-fry stir-fry the vega chicken pieces with the soy sauce 6 min. Scoop out the plate with the skimmer.
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Cut the onions. Clean the garlic and cut finely. Peel the ginger and cut finely. Wash the leeks and cut into thin rings.
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Heat the rest of the oil in the stir-fry stir-fry the onion, garlic and ginger 3 min. Add the leek and stir-fry mix and stir-fry for another 3 minutes.
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Spoon the rice through and season with the rest of the soy sauce, pepper and salt.
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Cut the parsley coarsely. Divide the rice over the plates and put the vegastukjes on it. Garnish with the parsley and serve with the radish.
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Nutrition
585Calories
Sodium0% DV1.955mg
Fat43% DV28g
Protein56% DV28g
Carbs27% DV82g
Fiber56% DV14g
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