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| 2 x ca. 30 g | Salted peanuts |
| 1 | red pepper |
| 2 x ca. 30 g | Cashews |
| 1 | Carrot |
| 1 | Onion chopped |
| 4 x ca. 30 g | mushrooms |
| 2 Esslöffel | Vegetable cooking oil |
| 6 x ca. 30 g | Broccoli |
| 1 | Cloves garlic crushed |
| 2 x ca. 30 g | Frozen sweetcorn |
| 6 x ca. 30 g | brown rice Cooked |
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1. Saut, the onion in the oil in a frying pan or wok for 2-3 minutes.
2. Add the garlic and continue to saut, for a further 2-3 minutes, stirring regularly.
3. Thinly slice the pepper and the carrot. Slice the mushrooms. Break the broccoli head into tiny florets, peel the stalk and chop finely. Add these to the pan with the sweetcorn. Stir-fry the vegetables for 5 minutes, or until the carrot and broccoli have begun to cook.
4. Add the rice and the nuts to the vegetables and mix thoroughly. Continue to stir-fry, stirring all the time, until the rice is hot. Serve immediately.
Follow with a fruit pie.
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