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Asian-style rice with eggs and vegetables
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g light sesame oil
or 20 g peanut oil
- 100 g onions, cut in halves
- 150 g carrots, cut in large pieces (4 cm)
- 150 g bacon cubes
- 30 g soy sauce
- 2 tsp sugar
stock cube (for 0.5 l) (optional)
or 1 heaped tsp stock paste, homemade (optional)
g white short-grain rice (18-20 minutes cooking time)
or 350 g white long-grain rice (18-20 minutes cooking time)
- 1200 g water
- 400 g mixed vegetables (e.g. broccoli in small florets, frozen green peas, cauliflower in small florets, green beans cut in pieces, courgettes cut in pieces)
- 4 eggs
- per 1 portions
- 1748 kJ / 418 kcal
- 16 g
- 54 g
- 15 g
- 4.4 g
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