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RYŻ Z ANANASEM

Liczba porcji:
4 porcje

Przygotowanie:
5 minut

Czas gotowania:
10 minut

SKŁADNIKI:

• 300g Del Monte pineapple chunks (fresh, tinned or frozen)
• 250g skinless turkey breasts, sliced
• 1 small red onion, finely diced
• 5 large spring onions, chopped into rounds
• 2 chopped garlic cloves
• 1 tsp curry powder (mild or spicy – your choice)
• 4 tbsp light soy sauce
• 1 tbsp sesame oil
• Splash of orange juice
• 600g cold cooked basmati rice

PRZYGOTOWANIE:

1)Pop a wok on the hob and add the sesame oil, then heat on low to warm up the oil. 2)When it starts to bubble, throw in the diced red onion and garlic and sweat through for a couple of minutes. Add the sliced turkey breast and cook until completely cooked through and golden. 3)Sprinkle in the curry powder and add the pre-cooked rice using a wooden spoon to break up the grains and it’s all combined. 4)Pop in the pineapple chunks, soy sauce and the splash of orange juice before stirring through. Finally, add the spring onions and cook for a further couple of minutes to ensure it’s all piping hot before serving.

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