1. Peel the onion and garlic, and chop finely. Heat 1-2 tablespoons of LARU goose lard in a wok. Sauté the garlic and onions. Add the curry and rice and stir-fry. Damp it down with 500 ml lightly salted water. Cover and simmer for about 20 minutes. 
  2. Divide the broccoli into florets. Peel the carrots and slice them into thin strips. Add both the broccoli and the carrots to the rice after 10 minutes. Cover and cook. 
  3. Wash and drain the sprouts. Cut the ham into strips. Add the sprouts and ham, together with 2 tablespoons of melted lard, to the rice. Fry over high heat for about 5 minutes. Season vigorously with salt, pepper, and soy sauce.


Ingredients for 4 people:
  • 250g Basmati or Thai rice
  • 500g broccoli
  • 2-3 carrots
  • 150g mung beans or bean sprouts
  • 150g cooked ham, sliced
  • 2-3 tablespoons curry
  • 1-2 tablespoons soy sauce
  • 1 onion
  • 1 clove garlic
  • 3-4 tbsp. LARU goose lard
  • Salt and pepper