Spicy rice pan
easy
50 mins
50 mins
Ingredients
- 250 g Natural rice
- 7-10 Tbsp Salt
- 1 Onion
- 25 g fresh ginger
- 250 g Mushrooms
- 2 TABLESPOONS Oil
- 1 (approx. 1 kg) small pineapple
- 250 g Tomatoes
- 1 green and 1 red chilli pepper
- 125 g Bean sprouts
- 1/8 l Chinese chili sauce, sweet-spicy
- 1/8 l Vegetable broth (instant)
- 3 TABLESPOONS Soy sauce
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp black pepper
Directions
- 1
Put the rice in about 1/2 litre of boiling salted water and cook covered over a low heat for about 40 minutes. Peel onion and cut into rings. Peel and finely chop the ginger. Clean, wash and halve the mushrooms.
- 2
Heat the oil in a pan. Fry the onion rings, ginger and mushrooms. Peel the pineapple (keep some green), cut it into quarters and remove the stalk. Cut the pineapple lengthwise into thin slices and fry.
- 3
Wash the tomatoes and remove the stalk. Cut the tomatoes into eighths. Carve the chilli pepper, remove seeds, wash and cut into fine rings. Select and wash the sprouts. Add tomatoes, drained rice, sprouts and chilli rings to the pan.
- 4
Deglaze with chilli sauce and broth and bring to the boil. Season to taste with soy sauce, lemon juice, salt and pepper. Serve garnished with the pineapple green.
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