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RECIPES
| Calories | 290,9 kcal |
| Fat | 3,6 g |
| of which saturated fat | 1,3 g |
| Hidratos de carbono | 10,6 g |
| de los cuales azúcares | 1,6 g |
| Proteínas | 9,4 g |
| Sal | 0,5 g |
| Calories | 290,9 kcal |
| Fat | 3,6 g |
| of which saturated fat | 1,3 g |
| Hidratos de carbono | 10,6 g |
| de los cuales azúcares | 1,6 g |
| Proteínas | 9,4 g |
| Sal | 0,5 g |
Put rice, water, and a pinch of salt in a pot (2 parts water to 1 part rice). Bring to a boil and reduce the heat to a minimum. Simmer covered for 12-15 minutes until the rice has absorbed the water. Slice chili into thin slices. In a bowl, mix lime juice, lime zest, half of the garlic, brown sugar, half of the soy sauce, and chili (spicy! add to your taste or save to serve as an additional ingredient for those who want it later). In a bowl, place celery, shallot, carrot, and mint. Mix with half of the dressing. Heat a frying pan. Add minced meat and fry until crispy, about 5 minutes. Add remaining garlic, ginger, remaining soy sauce, and fry for 1 more minute. Season with salt to taste. Divide rice among the plates. Place salad on top, then minced meat. Finish with remaining dressing. Put rice, water, and a pinch of salt in a pot (2 parts water to 1 part rice). Bring to a boil and reduce the heat to a minimum. Simmer covered for 12-15 minutes until the rice has absorbed the water. Slice chili into thin slices. In a bowl, mix lime juice, lime zest, half of the garlic, brown sugar, half of the soy sauce, and chili (spicy! add to your taste or save to serve as an additional ingredient for those who want it later). In a bowl, place celery, shallot, carrot, and mint. Mix with half of the dressing. Heat a frying pan. Add minced meat and fry until crispy, about 5 minutes. Add remaining garlic, ginger, remaining soy sauce, and fry for 1 more minute. Season with salt to taste. Divide rice among the plates. Place salad on top, then minced meat. Finish with remaining dressing.Cooking step by step
The rice:
Mise en place:
Wash and grate the lime zest. Squeeze the juice.
Mince or grate garlic.
Slice celery and shallot into thin slices.
Separate mint leaves from the stems. Discard the stems.
Slice carrot into long, thin slices with a potato peeler. 
The dressing:
The salad:
The meat:
Your plate:
Cooking
step by stepThe rice:
Mise en place:
Wash and grate the lime zest. Squeeze the juice.
Mince or grate garlic.
Slice celery and shallot into thin slices.
Separate mint leaves from the stems. Discard the stems.
Slice carrot into long, thin slices with a potato peeler. The dressing:
The salad:
The meat:
Your plate:
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