Soulfood: Asian Sauerkraut with Fried Rice

Long grain rice in 400 ml boiling salted water form and swell with closed lid at low temperature for 15-20 min. Drain the sauerkraut well.

Clean, rinse and cut peppers into tender strips.

Clean, rinse and chop spring onions. Peel and very finely dice ginger.

Heat 1 tbsp oil in a wok or possibly a large frying pan. Stir-fry bell bell pepper and spring onions briefly. Season with salt and pepper, remove.

Heat 2 tbsp. oil in the frying fat. Stir-fry long grain rice for 3-4 minutes. Add sauerkraut and roast for another 2 – 3 minutes. Add vegetables and ginger and heat through.

Fold in soy and Asian sauce. Season with salt and sambal oelek.

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