Crispy oriental rice with vega chicken pieces

Name: crispy oriental rice with vega chicken pieces
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 300 g White rice; 1 forest radish; 50 ml vinegar; 50 ml water; 2 el (peanut) oil; 350 g vegetarian chicken tarts pack of 175 g; 6 el dark soy sauce; 2 onion; 2 toe garlic; 4 cm fresh ginger; 2 leeks; 400 g stir fry mix bag; 15 g fresh parsley

Stir fry with Asian rice, leek, stir-fry mix, vegetarian chicken pieces and radish.

Ingredients

Directions

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.
Drain in a colander, put the rice back in the pan and leave with the lid on the pan until use.
Meanwhile, clean the radish and cut into quarters. Mix with vinegar, water, pepper and salt if necessary and let alone until used.
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.
Cut the onions. Clean the garlic and cut finely. Peel the ginger and cut finely. Wash the leeks and cut into thin rings.
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.
Spoon the rice through and season with the rest of the soy sauce, pepper and salt.
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.