Long Grain Fried Rice with Shrimp and Vegetables

Bring the long grain rice to a boil with the water and cook with the lid closed at a low temperature for about 30 min. until grainy and tender. Mix with 1 tbsp oil in a baking bowl and cool, stirring gently a few times with a fork to prevent the grains from sticking together.

Rinse the zucchini, pat dry, remove stem and flower end and cut into narrow slices. Remove the skin from the carrot and cut into narrow sticks. Rinse the fennel, chop all tender leaves and set aside.

Cut the bulb in half, remove the stem and slice half diagonally to the grain into thin slices. Peel the garlic and chop it finely. Finely chop the washed dill as well as the fennel greens.

In a large non-stick frying pan, heat the remaining oil. Roast the zucchini, carrot and fennel in it over medium heat for about 2 min, turning continuously.

Add the long grain rice and the shrimps and roast everything together for another 2 min, until the vegetables are al dente and the long grain rice is hot. Turn frequently to the other side.

Mix the egg with the soy sauce and the juice of one lemon and pour over the long grain rice. Continue to stir until stiff.

Season the fried long grain rice with salt and cayenne pepper, toss with dill and fennel greens, and arrange on hot plates.

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Our tip: Zucchini are tender in taste and therefore also well suited for children.

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