Recipe (english)

Fried rice with asparagus

Fried rice with asparagus
Quantity Ingredient
120 g Basmati rice
300 g Asparagus
10 g Ginger
0,5 Chilli pod
0,5 tsp Lime peel
1 tbsp Lime juice
0,5 cans Maize
2 Tomatoes
Turmeric Powder
1 tbsp Dried chervil
0,5 tbsp Soy Oil
300 g Pork fillet heads
Pepper from the mill

Fried rice with asparagus is a light Asian variety, fresh asparagus can be enjoyed in a different way. Tender and juicy pork medallions are served, which can be cut from cheaper pork fillet heads. Cover Basmati rice about two fingers wide with water, salt lightly and place a lid on top. Bring Basmati rice to the boil once, stir, put the lid back on and let the rice swell in about 15 minutes at a low heat. Pour Basmati into a sieve, rinse with cold water and allow to cool so that it does not stick during frying. Peel asparagus, cut into bite-sized pieces, fry in 1 tablespoon soy oil for approx. 5 minutes and season with salt. Peel the ginger and cut into fine cubes. Remove the white seeds from half a chilli pod and cut into thin strips. Rinse lime well, dry and peel off the peel with a zestenrei├čer in fine stripes, as can be seen in the picture above. Add ginger, chilli, lime peel and lime juice to the asparagus. Rinse the corn, drain well and mix with the asparagus. Cut the tomatoes into small cubes and mix with the asparagus. Remove the vegetables from the pan, heat 1 tablespoon soy oil and fry the rice. Add the vegetables again and season with turmeric and chervil. Brush a grill pan with 1/2 tablespoon soy oil. Cut the heads of pork fillets into slices, fry on both sides briefly and cook at medium heat for about 3-4 minutes. Season the pork fillet with pepper from the mill and salt. Arrange fried rice with asparagus on plates and cover with pork fillet. Sprinkle with fresh chervil as desired.

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

All data per serving:
597 kcal
74 g
41 g
19 g

(C)opyright by Marions Kochbuch