Rice with bean sprouts, corn and herbs

Rice 668 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Rice with bean sprouts, corn and herbs
  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Place crispy vegetables cut into cubes next to it on the table: cucumbers, celery, carrots. It will turn out very cool in every sense.

Ingredients

Directions

  1. Cut the bacon / brisket into 1cm cubes. Peel and cut the ginger into small cubes. Chop the cilantro stalks.
  2. In a wok or large skillet over high heat, heat 2 tbsp. l. butter, put the bacon and ginger, fry for 2-3 minutes.
  3. Add corn kernels, cilantro stalks and bean sprouts and sauté for 2 minutes.
  4. Add spinach and rice, beat on top of the egg, fry, stirring all the time, for 2-3 minutes. Season with salt and pepper, add cilantro leaves, drizzle with more olive oil and serve.

Rice with bean sprouts, corn and herbs



  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Place crispy vegetables cut into cubes next to it on the table: cucumbers, celery, carrots. It will turn out very cool in every sense.

Ingredients

Directions

  1. Cut the bacon / brisket into 1cm cubes. Peel and cut the ginger into small cubes. Chop the cilantro stalks.
  2. In a wok or large skillet over high heat, heat 2 tbsp. l. butter, put the bacon and ginger, fry for 2-3 minutes.
  3. Add corn kernels, cilantro stalks and bean sprouts and sauté for 2 minutes.
  4. Add spinach and rice, beat on top of the egg, fry, stirring all the time, for 2-3 minutes. Season with salt and pepper, add cilantro leaves, drizzle with more olive oil and serve.

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