Oriental minced meat with stir-fried cucumber and chinese vegetables

Bring a pot of water with salt to the boil, add the rice (without washing) and cook until cooked in 15 min. Drain and leave with the lid on the pan.

Meanwhile, clean the garlic and cut it fine. Peel and grate the ginger.

Wash the cucumber. Halve one half in length (the other half is not used in this recipe) and remove the seed lists with a teaspoon.

Cut the unpeeled flesh into slices. Cut the salad onion into rings.

Heat the oil in a frying pan and fry the minced meat in 5 minutes. Drain the fat and add the ginger, salad onion and teriyaki sauce.

Bake for another 3 minutes. Season with pepper. Remove from the heat and keep warm under a lid.

Heat the oil in a stirring stir fry the Chinese stir-fry mix and garlic 5 min.

Add the cucumber and teriyaki sauce the last minute. Season with pepper and salt.

Put half of the rice in a bowl, press with the back of a spoon and put on a plate (timbaaltje).

Make another timebal. Serve each timbaaltje with the vegetables and the minced meat next to it.