Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 4)
250g basmati rice (1.25 cups)
1 onion, finely chopped
1/6 cup soy sauce
1/2 tsp garlic powder
1/2 tsp cayenne
100g frozen peas (1.25 cups)
400g chicken or turkey schnitzel
130 - 150g canned pineapple, chopped
2 eggs, whisked
1 tbsp sesame seeds
method:
Cook rice and peas in 2.5 cups water with 1/2 tsp salt, covered and on low heat, for 10 min.
In a large pan, heat a little olive oil. Season schnitzel with salt and pepper, and fry on high heat on each side for 2 min. Lower heat, cover with lid and simmer 10 min. Turn the schnitzel over and cook for another 10 min, covered. Then remove onto a plate and dice.
Return the pan to heat, and fry the onion in the juices left in the pan. Add the rice and peas, soy sauce, garlic and cayenne. Stir in the chicken and pineapple.
Move the contents to one side of the pan, and scramble the eggs in the other, before combining everything together. Season with a little salt. Sprinkle sesame seeds on top.