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510g CO2 (-68%1)
Around here, napa cabbage and carrots are locally available throughout the whole year. Thus, this recipe is a hearty favourite in every season. The biggest carbon footprint in this meal does not belong to the fresh produce, but – surprisingly – to the rice. This stems from the vast bodies of stagnant water needed to grow rice, which produce a significant amount of climate-damaging methane. By using Italian rice instead of rice from the US or East Asia, you can mitigate this circumstance.
|300g||long grain rice, if possible from Italy|
|1 piece (ca. 800g)||napa cabbage|
|100g||mild chilis (*)|
|4EL (6cl)||sesame or rape seed oil|
|4EL (6cl)||soy sauce|
(*) Use only half if you prefer it a bit less spicy.
Percent Daily Value (DV)
1. Cook rice according to the instructions.
2. In the meantime, cut the cabbage into small strips, the carrots into cubes and finely slice the chilis and onion (including the green part). You can roughly chop the mushrooms or leave whole according to your preferences.
3. Once cooked and drained, stir-fry the rice with 2tbsp oil in a large pan on high heat. Take out oft he pan after 5 min.
4. Lower the heat to medium high, whisk the eggs and make scrambled eggs by slowly moving the egg mixture in the pan until they are not runny anymore. Season with salt and pepper and put to the side.
5. Save some of the chili and of the green part of the onion as garnish. Put the rest of the vegetables and 2tbsp oil into the pan and stir-fry on high heat for about 10 min. Season with pepper and a little bit of salt.
6. Add rice and soy sauce. Stir-fry for another 10 min.
7. Serve the fried rice topped with peanuts and garnish with onions and chili to taste.