Rice Pan

For the rice pan, cut the meat into narrow strips and fry briefly in hot oil. Chop the garlic and onion and fry well with the long-grain rice together in the frying fat. Pour in 200 ml of water and add the soup cubes. Cover with lid.

After about 5 minutes add diced carrots, after another 5 minutes add quartered mushrooms. Just before the end, fold in the saffron and the meat. Season the rice pan with soy.

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