Spicy rice with pork, garlic and basil

Ingredients for 4 servings:

• 250 g basmati or jasmine rice
• 450 g pork topside or ham schnitzel
• 5 garlic cloves
• 6 chili peppers, pickled
• 5 tbsp soy sauce
• 1 tbsp sugar
• 1 package basil, frozen
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

We traditionally prepare this meal once a week. Of course, you can vary the amount of chilies and garlic according to taste and training, but it only gets interesting once you’ve reached the specified amount. Cook the rice until coarsely ground as usual. Cut the meat into thin strips. Press the garlic, chop the chilies, and grind them together into a paste. Brown the chili-garlic paste in a pan with plenty of butter, then add the meat and cook until cooked through, stirring occasionally. Now add the cooked rice to the pan with the meat. Season to taste with basil, sugar, and soy sauce. Stir everything well, then serve. We always drink ice-cold milk with it to keep the spiciness under control.