Name: Fried rice with rendang
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Onion; 1 clove Garlic; 0.8 cm Fresh ginger; 1⁄2 tsp Dried coriander; 75 ml Coconut milk; 1⁄4 stalk Lemon Grass; 1⁄4 tsp Ground galangal root; 150 g Blade Steak Beef; 1 piece Bay leaf; 1 piece Cloves; 1 piece Kaffir lemon leaf; to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄4 piece Onion; 3⁄4 piece Spring onion; 40 g Carrot; 150 g Cauliflower (rice); 1⁄4 tsp Curry powder; 25 g Shiitake mushrooms

Citrus

Marinka Bil

Slowcooker

Grater

Lunch

Dinner

Paleo

For the rendang:

For the fried rice:

Fried rice with rendang

Cut the beef steaks into cubes, and the onion into half rings. Finely chop the garlic and grate the ginger. Halve the lemongrass. Cut the carrot into cubes, the shiitakes into slices and the spring onion into rings.

First make the rendang. Combine the ingredients for this in an InstantPot or slow cooker. Do you have an InstantPot? Then set this to Manual –High Pressure –40 minutes. You can set the slow cooker to 4 hours on the high setting

Do you use a frying pan? Then first fry the onions and meat, add the remaining ingredients and let everything simmer for 4 hours on a very low heat.

Make the fried rice by heating the coconut oil in a wok or frying pan and gently frying the onion in it.

Fry the carrots, shiitakes and spring onion and add curry, cauliflower rice and salt and pepper. Fry this in 2-3 minutes while stirring.

Fried rice with rendang

Fried rice with rendang

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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