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Vegetable Rice Pan
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
30 min
Portions
1
Difficulty
Easy
Calories
553 kcal
G
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
553
kcal
Carbs
90g
Protein
14g
Fat
16g
Ingredients
For 1 portion
- Rice65 g
- Bell pepper1 Stk
- Zucchini1 Stk
- Carrots1 Stk
- Peas frozen25 g
- Onion1 Stk
- Garlic cloves1 Stk
- Broth130 ml
- Olive oil¾ tbsp
- Pine nuts10 g
- Pepper1 pinch
- Curry powder¼ tsp
- Parsley1 bunch
Method
Step by step
- 1
Cube bell pepper, zucchini and carrots.
- 2
Finely chop onion and garlic.
- 3
Heat olive oil in a large pan.
- 4
Sauté onion and garlic.
- 5
Fry carrots 3 min, then add bell pepper and zucchini.
- 6
Add rice and curry powder, briefly toast.
- 7
Deglaze with broth, simmer covered 18 min.
- 8
Add peas and cook another 3 min.
- 9
Adjust with soy sauce, salt and pepper.
- 10
Serve sprinkled with parsley.
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