Chinese pan on rice

Name: Chinese pan on rice
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 175-200 g Long grain rice; 7-10 Tbsp Salt; 150 g frozen peas; 2 Spring onions; 1 can(s) (446 ml) Pineapple in slices; 300 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3 TABLESPOONS Brandy; 200 ml Vegetable broth; 1 jar (350 g) Fix for China- Pan sweet-sour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

175-200 g Long grain rice
7-10 Tbsp Salt
150 g frozen peas
2 Spring onions
1 can(s) (446 ml) Pineapple in slices
300 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Pepper
3 TABLESPOONS Brandy
200 ml Vegetable broth
1 jar (350 g) Fix for China- Pan sweet-sour

Directions

1
Cook the rice in boiling salted water for about 20 minutes. In the meantime defrost peas. Clean, wash and cut spring onions into rings. Drain the pineapple and collect the juice. Cut the fruit flesh into small pieces. Wash flesh, dab dry, cut into thin strips. Fry in hot oil over high heat for 3 minutes while turning.
2
Season with salt and pepper. Add peas, spring onions and pineapple pieces. Deglaze with brandy and stock, bring to the boil briefly. Stir in the china pan and heat it up. Season again with salt, pepper and 4-5 tablespoons pineapple juice. Serve rice and china pan garnished with parsley