Bols de riz au bœuf et au porc façon philippine

Protéine végé plutôt

Familiale

Nouveau

avec œuf frit et riz à l’échalote

3 min

Difficulté: 2/3

Asiatique

Hommage à l'une des recettes familiales et rapides des Philippines, le « giniling », ce plat vous permetra de découvrir ce paradis de l'Asie du Sud-Est à l'heure du souper.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Cuillères à mesurer

Grande poêle antiadhésive

Casserole moyenne

Verre doseur

Poêle antiadhésive moyenne

Tags

Familiale

Nouveau

Préparation rapide

SEO

Ingrédients

Mélange de bœuf et de porc hachés

250 g

Œuf

2 unit(s)

Riz basmati

0.75 cup

Poivron

1 unit(s)

Petits pois

56 g

Carotte, en juliennes

56 g

Purée d’ail

1 tbsp

Échalotes frites

28 g

Base de sauce tomate

4 tbsp

Bouillon de bœuf en poudre

1 tbsp

Sauce soja

1 tbsp

Sucre

0.25 tsp

Sel

0.063 tsp

Huile

0.5 tbsp

Poivre

0.063 tsp

Beurre

1.5 tbsp

Preparation

Add rice, and 1 tbsp (2 tbsp) butter to boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

While rice cooks, core, then cut pepper into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers and peas. Cook, stirring often until lightly charred, 3-4 min.
Add carrots. Cook, stirring often until veggies are tender-crisp. 1-2 min.
Transfer to a plate and cover to keep warm.

Reheat the same pan over medium-high.
When the pan is hot, add beef and pork mix to the dry pan.
Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.**
Reduce heat to medium. Add garlic puree, tomato sauce base, stock powder, soy sauce, 1/2 tsp (1 tsp) sugar and 1/3 (1/2 cup) water. Stir to mix.
Add veggies. Cook, stirring often, until sauce has thickened slightly and veggies are soft, 2-3 min.

Heat a medium non-stick pan over medium heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) butter and swirl pan, until melted.
Crack in eggs.
Season with salt and pepper.
Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: Yolks will still be runny! Also, if preferred, pan-fry eggs using 1/2 tbsp oil instead of butter.)