Green and yellow wok with spring onions

Mixture prepared in a wok (a large, deep, round-bottomed pan) with red chicory, compote pineapple, rice and other ingredients.

Ingredients:

Rule for 4 servings: 600 g cooked rice (200 g uncooked) 500 g pineapple in slices 500 g red chicory 70 ml soy sauce 1 bunch spring onions 5 tbsp vinegar 4 tbsp oil 1.5 tbsp curry 1/4 l stock salt

Procedure:

1. Boil the rice in lightly salted water until tender, then drain it and let it drain thoroughly
2. Wash and clean the Vegetable Recipes, cut the onion skewers diagonally, cut the chicory into narrow noodles, quarter the pineapple slices
3. Pour the oil into the heated pan, keep aside about a handful of chopped spring onions for garnish, sauté the rest of the onions for about 3 minutes, stirring constantly
4. Add the curry spices, stir everything and dilute with the broth
5. Stir in the chopped chicory, simmer over high heat for about 2 minutes
6. Add the cooked rice and chopped pineapple to the Vegetable Recipes, season with vinegar and soy sauce, stir fry for another 4 to 5 minutes
7. Garnish individual portions on plates with chopped scallions

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