Curry rice pan with turkey breast

Ingredients for 2 servings:

• 200 g turkey breast
• 200 g asparagus, green
• 200 g mushrooms
• 1 tomato(s)
• 1 onion(s)
• 1 small garlic clove(s)
• 1 cup rice
• 1 ½ cup(s) water
• 1 tsp, leveled curry
• salt and pepper
• chili powder
• Chinese spice
• 1 tsp soy sauce
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the rice and bring to a boil in a pot with the water, a little salt, and the curry powder, then simmer for about 25 minutes, until the rice is cooked and the water is absorbed. Cut the turkey breast into strips, finely dice the onion, and finely chop the garlic clove. Clean the asparagus and mushrooms. Cut the asparagus into bite-sized pieces and the mushrooms into slices. Sauté the onion in the frying fat until translucent, then fry the turkey strips until browned all over. Remove from the fat and set aside. Sauté the asparagus in the frying fat, then fry the mushrooms. Add the diced tomato (with seeds). Season with salt, pepper, chili powder, Chinese spice, and soy sauce, and simmer with the lid on for about 15 minutes. The liquid from the mushrooms and tomato should be sufficient. Add a little more water if necessary. Then add the fried turkey strips again and carefully mix in the cooked rice, heat everything up again and let it simmer for a short while.