Post by dudette2001uk on May 30, 2015 20:17:09 GMT
Serves 4
Extra Easy: 1 syn for entire recipe (for the tomato puree)
Ingredients
1 egg beaten
3 tbsp light soy sauce
Frylight
350g extra lean minced beef or quorn mince
2 garlic cloves, crushed
1 fresh red chilli, deseeded & chopped
1 small green pepper, deseeded & chopped
2 tsp curry powder
1 tsp paprika
1 small onion chopped finely
small cup of frozen peas
200g Thai jasmine or basmati rice
600ml stock, any sort (I used beef stock)
2 tbsp tomato puree
salt & pepper
Method
Beat egg with 2 tsp soy sauce. Heat a small frying pan sprayed with frylight and when hot, add the egg and cook to make a flat, firm omelette. Remove and roll up and cut into strips. Set aside.
In a large pan or wok. Brown the mince. Then stir in the garlic, chilli and green pepper.
Cook for 3 minutes then add the curry powder and paprika. Cook for 1 minute and then add the onion, the rice, stock, tomato puree, remaining soy sauce, peas and seasoning.
Bring to the boil, stirring, then cover and cook very gently for 12 mins without lifting the lid. Remove from the heat and leave, covered for 5 mins.
Fork the rice gently and serve onto 4 plates. Garnish with the egg strips. I also topped mine with some sliced cucumber.
Freezing recommended.
Extra Easy: 1 syn for entire recipe (for the tomato puree)
Ingredients
1 egg beaten
3 tbsp light soy sauce
Frylight
350g extra lean minced beef or quorn mince
2 garlic cloves, crushed
1 fresh red chilli, deseeded & chopped
1 small green pepper, deseeded & chopped
2 tsp curry powder
1 tsp paprika
1 small onion chopped finely
small cup of frozen peas
200g Thai jasmine or basmati rice
600ml stock, any sort (I used beef stock)
2 tbsp tomato puree
salt & pepper
Method
Beat egg with 2 tsp soy sauce. Heat a small frying pan sprayed with frylight and when hot, add the egg and cook to make a flat, firm omelette. Remove and roll up and cut into strips. Set aside.
In a large pan or wok. Brown the mince. Then stir in the garlic, chilli and green pepper.
Cook for 3 minutes then add the curry powder and paprika. Cook for 1 minute and then add the onion, the rice, stock, tomato puree, remaining soy sauce, peas and seasoning.
Bring to the boil, stirring, then cover and cook very gently for 12 mins without lifting the lid. Remove from the heat and leave, covered for 5 mins.
Fork the rice gently and serve onto 4 plates. Garnish with the egg strips. I also topped mine with some sliced cucumber.
Freezing recommended.