Summary

Ingredients

• 1 cup rice (e.g. basmati)
• 2 cup water
• 1 tablespoon vegetable stock, instant
• 1 can pineapple
• 1 bell pepper (s)
• 1 carrot (s)
• 1 handful cashew nuts, roughly chopped
• 2 tablespoon soy sauce
• some white cabbage (some leaves)
• 1 egg (s), possibly
• salt

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Instructions

1. Boil the rice in double the amount of water with the vegetable stock. During this time, let the pineapple drain (if necessary collect the juice to stir it in again later), cut into pieces. Dice the peppers, peel and chop the carrots, chop the cabbage.
2. Lightly roast the cashew nuts in the pan without fat, add the cooked rice and the finely chopped pineapple and the vegetables. When everything is cooked, push the rice to the side on the edge of the pan to beat the egg in there. The egg is now stirred as with scrambled eggs. You wait for it to stop and then mix it with the rice.
3. You can now season the dish with soy sauce and salt and, if it is too dry, stir in some pineapple juice or water.
4. For vegans you can leave out the egg without any problems. The dish can also be supplemented with bean sprouts, tofu, leek, etc.