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- Wok:
- 1 pkgchicken breast fillets
- 2 pkgpineapple slices
- 1 pkgmushrooms
- 2 carrot
- 1 onion
- 1 ginger
- 2 garlic clove
- 1 pkgcurry powder
- 2 pkgsoya sauce
- a pinch of salt
- a pinch of black pepper
- In addition:
- 2 pkgrice
- 1Place 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.
- 2Peel 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.
- 3Heat 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.
- 4If necessary, add more oil and brown the chopped chicken in the same pan.
- 5Return 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.
- 6Serve the rice and pineapple wok with the chicken on plates. Enjoy!
35 min