Curry Rice Pan

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the peppers and spring onions. Quarter the pineapple and cut out the hard stalk. Peel the pineapple quarters and cut the flesh into pieces.

2. 2

   Heat the oil in a frying pan. Brown the prepared ingredients in it one after the other and take them out again. Then sauté the rice in the frying fat. Season with salt and 1 1/2 teaspoon curry. Add 3/4 litre water.

3. 3

   Allow to swell for about 25 minutes at low heat. 10 minutes before the end of the cooking time, fold in the fruit and vegetable mixture. Season again with salt and curry. Put the crème fraiche in the middle. Serve garnished with parsley leaves.