Fried rice with asparagus

Fried rice with asparagus

Fried rice with asparagus is an Asian dish. Pork filet heads are cut into medallions and served with it. Fried rice works best when it cools down completely after cooking. Lightly cover the basmati with water. Season with salt. Put the lid on. Bring to the boil briefly. Leave to swell for 15 minutes on a low heat. Pour Basmati into a sieve. Quench with cold water. Let it cool down. Peel the asparagus. Cut into pieces and fry in 1/2 tbsp. oil for 5 minutes. Season with salt. Peel ginger. Cut into fine cubes. Core chilli and cut into thin strips. Rinse lime. Dry and peel the peel with a zest ripper in fine strips. Add ginger, chilli, lime peel and lime juice to the asparagus. Rinse the corn. Drain. Mix with the asparagus. Dice the tomatoes and mix in. Remove vegetables from the pan. Heat 1 tablespoon of oil. Sauté the rice. Add vegetables. Season fried rice with turmeric and dried chervil. Brush a grill pan with 1/2 tbsp. oil. Cut pork fillet heads into slices. Brown them on both sides briefly. Fry on medium heat for 3 to 4 minutes. Season with salt and pepper. Arrange fried rice with asparagus. Cover with pork tenderloin. Sprinkle with fresh chervil.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
679 kcal
74 g
41 g
28 g

(C)opyright by Marions Kochbuch