Cookbook

61
INGREDIENTS:
1 carrot
1 onion
1 clove garlic
1 small red pepper
150 g white cabbage
3 eggs
4 tbsp soy sauce
300 g rice, cooked
Salt
Pepper, freshly ground
2 tbsp parsley, chopped
4 tbsp cooking oil
Per serving:
311 kcal, 28 g carbs, 17 g fat,
10 g protein
PREPARATION
1. Peel the carrot, onion and garlic and dice finely. Wash
and de-seed the pepper and wash and trim the cabbage.
Cut the pepper and the cabbage into strips.
2. Mix the eggs with 1 tbsp soy sauce.
3. Heat the frying pan as indicated.After the acoustic
signal, add 1 tbsp oil and the eggs. Stirring continuously,
fry until the eggs begin to brown. Remove from the frying
pan and place to one side.
BratsensorBratstufeStufe 2Cooking.Hob.EnumType.FryingSensorLevel.Level02DauerNach dem Signalton ca. 5 Minuten braten0
4. Heat the frying pan as indicated. After the acoustic
signal, add 3 tbsp oil. Fry the vegetables. When the
cabbage has wilted slightly, add the boiled rice and eggs.
BratsensorBratstufeStufe 4Cooking.Hob.EnumType.FryingSensorLevel.Level04DauerNach dem Signalton ca. 10 Minuten braten0
5. Fry until the vegetables are al dente. Then add 3 tbsp
soy sauce and season with salt and pepper to taste.
6. Serve sprinkled with parsley.
Setting procedure:
Eggs:
With the frying sensor, level 2
After the signal, fry for approx. 5 minutes
Stir-fried rice:
With the frying sensor, level 4
After the signal, fry for approx. 10 minutes
Tip:
Add the finely chopped ginger and the vegetables to a
frying pan.