Fried Curry Rice

Duration: 25 Min

Level: Easy

Made by: Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she went on a big trip around the world, where she was particularly taken with Asian cuisine, which can also be wonderfully combined with veganism. However, she also likes challenges: Her family originally comes from the Crimean Peninsula, where people eat a lot of meat. However, traditional Russian dishes can be veganized with a little experimentation!

Ingredients

4 Servings

400g basmati rice, cooked
175g planted.chicken
4scallions
1carrot
2garlic cloves
200g oyster mushrooms
80g cashews
3tbsp soy sauce
2tbsp rapeseed oil
2tbsp curry powder
0.5tsp turmeric
bamboo shoots

Preparation

In a small pan, roast the cashews over high heat until golden brown and set aside. Cut the spring onions into fine rings, tear the oyster mushrooms into small pieces, peel and dice the carrot and chop the garlic.

rapeseed oil the rapeseed oil in a large skillet and sauté the oyster mushrooms over high heat. Add the planted.chicken and sauté until golden brown. Then add the carrot, garlic, and scallions (set aside a small amount for garnish). Fluff the rice well and stir it in. Deglaze the mixture with soy sauce and season with curry powder and turmeric. Stir everything well and cook for another 5 minutes, stirring occasionally.

If necessary, add salt to the fried rice, press individual portions into a bowl and turn them out onto a plate. Garnish with the cashews and spring onions and sprinkle fresh bamboo shoots over the top.