Curry rice salad

Ingredients for 4 servings:

• 150 g chicken fillet(s)
• 2 tbsp oil
• 1 onion(s)
• 250 g rice (long grain rice)
• 1 tsp curry powder
• 750 ml vegetable stock
• 150 g peas, frozen
• 3 bell peppers
• 2 spring onions
• 1 can of tangerine(s)
• Salt
• 3 tbsp mayonnaise (salad mayonnaise)
• 3 tbsp vinegar (apple cider vinegar)
• ½ tsp sugar
• some sambal oelek

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the meat into strips and fry in 2 tablespoons of heated oil. Fry for 3 minutes, then remove and set aside. Dice the onion and fry in the oil. Add the rice, sprinkle with curry, and deglaze with the stock. Add a little salt and cook for about 20 minutes. Add the peas 5 minutes before the end of the cooking time and cook. Then let everything cool. Dice the bell peppers and slice the spring onions. Drain the mandarin oranges. Mix the mayonnaise with the mandarin oranges and season with salt and sambal oelek. Stir in the vinegar and sugar and mix with the rice. Fold in the bell peppers, meat, and spring onions.