Curry rice salad

Ingredients for 1 servings:

• 200 g rice, cooked
• 2 slice(s) pork schnitzel, approx. 200 g
• 100 g papaya
• 100 g pineapple
• 1 handful of peanuts, salted
• 2 tbsp oil
• 1 tbsp vinegar
• curry powder
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 19 minutes

With papaya and pineapple

Cut the schnitzel into small pieces. Mix a little oil and curry powder and marinate the schnitzel pieces in it for about 5-10 minutes. Then fry the meat in a hot pan for about 4 minutes. When it’s done, remove from the pan and let it cool. In the meantime, cut the papaya and pineapple into small pieces. Mix the oil, vinegar, and spices to make a sauce and stir it into the rice. Add the papaya, pineapple, peanuts, and the cooled meat. Let the salad sit in the refrigerator for 1-2 hours. Small note: I made this recipe from leftovers, so the rice was already cold and stuck together a bit. That’s why I added the sauce to the rice first, as it loosened it up.