Summary

Ingredients

• 250 g rice (lon rain rice)
• Salt water
• 340 g chicken breast fillet (s) or turkey breast fillet
• 1 tablespoon olive oil
• 1 medium bell pepper (s), red or yellow (approx. 50 g)
• 0.5 ½ bell pepper (s), green (approx. 70 - 80 g)
• 110 g carrot (s)
• 20 g sprin onion (s)
• 1 can coconut milk (400 ml)
• 10 g arlic
• 115 g shallot (s)
• 20 g soy sauce
• 20 g leeks
• 220 g pineapple, diced
• Curry powder
• salt and pepper

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Instructions

1. Cook the rice in salted water according to the instructions on the packet and set aside. Chop the shallots (or common onions) and garlic. Cut the peppers into half-length strips or small cubes, the carrots lengthways into thin strips (best with a peeler). Cut the spring onions and leek into slices.
2. Cut the chicken breast fillet (or turkey breast fillet) into strips or small cubes and fry in a tablespoon of olive oil in a wok or pan. Add the shallots and the garlic.
3. Add the bell pepper, carrots, spring onions, pineapple and leek and add the coconut milk. Then add the soy sauce and heat everything over medium heat until the carrots and peppers are cooked through. Now put the cooked rice in the pan or wok and stir everything.
4. Season to taste with curry powder, salt and pepper and serve.
5. This dish tastes warm as an ingenious, exotic rice pan and you can even enjoy it cold as an exotic rice salad. If you like it a little more spicy or hot, you can add chillies or a little ginger.