Ingredients for 2 people

125 g basmati or jasmine rice
½ bag of bimi
1/2 carrots (yellow, orange)
1.5 spring onion
piece of fresh ginger
1 tbsp Hurry Curry
1 cloves of garlic
½ chili pepper
2 tbsp coconut oil
black pepper and sea salt
1 lime, juice plus zest

Preparation:

Cook the rice according to packaging. Separate the bimi and cut off the hard bottom. Cut the carrots into cubes and the spring onion into thin rings. Finely chop the ginger, garlic and chili pepper. Use 2 tablespoons of coconut oil and heat in a frying pan. Stir fry the Hurry Curry for 2 minutes. Add the carrot along with the garlic, chilli and ginger, and fry the carrots until light brown. Stir fry for 2 minutes. Add the cooked rice and fry over medium heat for 4-6 minutes. Meanwhile, briefly blanch the bimi, so that it is still nice and crispy. Add the spring onion and bimi and season withsalt and pepper if necessary. Grate some lime over the dish and some juice. Serve immediately. Tip: delicious with fried chicken, steamed salmon and grilled shrimps. Also delicious with cashews and walnuts.