Rice Pan -Melba

Cook the rice in salted water according to the instructions on the packet. Drain the peaches while collecting the juice. Cut the peaches into wedges. Rinse and clean the spring onions, cut into fine rolls. Cut the meat into strips.

Heat the oil in a pan, add the meat in portions for about 5 minutes. Fry, remove and set aside. Sauté the spring onions in the frying fat, deglaze with 3-4 tablespoons of the captured juice and stock. Add the sweet and sour sauce and peaches. Add the meat again, mix in the rice. Season everything with salt and pepper and serve.