Rice and pineapple stir-fry with chicken

Place the rice in salted water and boil for 10-15 minutes until the rice is tender. Drain and rinse under cold water. Cut the carrot into half rings, slice the mushrooms, chop the chicken, drain the pineapple slices and chop into pieces of your choice.

Peel and chop the onion, garlic and ginger. Heat the olive oil in a pan and lightly brown the above together with the curry powder in a wok and set aside.

Heat the oil again in the same pan and fry the carrot half rings until semi-soft and set aside. Also brown the sliced ​​mushrooms in the same pan and set aside.

If necessary, add more oil and brown the chopped chicken in the same pan.

Return all the previously browned ingredients to the pan. Add the cooked rice and pineapple pieces and heat for 5 minutes, stirring. Season with soy sauce, salt and pepper.

Serve the rice and pineapple wok with the chicken on plates. Enjoy!