Exotic rice dish

Name: Exotic rice dish
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g flushed pork neck; 5 TABLESPOONS Oil; 250 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TEASPOONS Curry; 3/4 l clear meat broth (instant); 250 g Spring onions; 1/2 package (150 g) frozen peas; 1 can(s) (236 ml) or 4 slices of fresh pineapple

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g flushed pork neck
5 TABLESPOONS Oil
250 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TEASPOONS Curry
3/4 l clear meat broth (instant)
250 g Spring onions
1/2 package (150 g) frozen peas
1 can(s) (236 ml) or 4 slices of fresh pineapple

Directions

1
Wash the meat, dab dry and cut into fine strips. Heat 3 tablespoons of oil in a large pan. Brown the meat in it while turning it. Add rice and fry until translucent. Season with salt, pepper and curry.
2
Deglaze with broth, bring to the boil, cover and cook over a low heat for about 25 minutes. Clean and wash the spring onions and cut off 2/3 of the green leaves. Cut the onions in half lengthwise. Heat the remaining oil.
3
Fry the onions for about 5 minutes, turning them over. Add the frozen peas to the curry rice and cook for about 5 minutes. Cut the pineapple into pieces and add to the rice with the onions. Heat briefly and season with salt and pepper.