Rice pan with ginger

Ingredients for 6 servings:

• 250 g rice, parboiled
• 250 g chicken breast
• 1 red bell pepper(s)
• 2 spring onions
• 2 carrots
• 1 class jar of mung bean seedlings
• 1 can coconut milk
• 1 tsp ginger root, fresh, finely diced
• Salt
• curry
• pepper
• Turmeric powder or saffron substitute

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice in salted water until it is tender. It shouldn’t be cooked through yet. Drain the rice. In the meantime, cut the chicken breast into strips. Cut the carrots into thin strips, slice the leeks into rings, and dice the bell peppers. Brown the meat in a large pan, remove from the pan, and set aside. In the same pan, sauté the leeks, bell peppers, carrots, and ginger. Add a little water and simmer briefly until the carrots are tender. Add the rice, pour in the coconut milk, add the meat, and cook, stirring constantly, until almost no trace of the coconut milk remains. Fold in the mung bean sprouts. Season to taste and color with turmeric or saffron powder. You don’t need much.