Cookbook

51
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 peppers and wash the cabbage. Cut the
pepper and the white 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.
Frying SensorFrying settingSetting 2Cooking.Hob.EnumType.FryingSensorLevel.Level02DurationAfter the signal, fry for approx. 5 minutes0
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.
Frying SensorFrying settingSetting 4Cooking.Hob.EnumType.FryingSensorLevel.Level04DurationAfter the signal, fry for approx. 10 minutes0
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, “min”
After the signal, fry for approx. 5 minutes
Stir-fried rice:
With the frying sensor, “med”
After the signal, fry for approx. 10 minutes
Tip:
Add the finely chopped ginger and the vegetables to a
frying pan.