Fruity Pepper Surimi Skillet with Rice

Ingredients

• 250 g Basmati rice
• Salt
• 400 g pineapple in chunks (canned)
• 2 red bell peppers
• 500 g surimi
• 1 tbsp plant oil
• 100 g tomato purée
• 2 tbsp chili sauce
• a splash of lemon juice
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the rice under cold water and cook it in double the amount of salted water for about 25 minutes.

2. 2.

   Drain the pineapple chunks well, reserving the juice. Wash, halve, de-seed, and slice the bell peppers into strips. Cut the surimi into bite-sized pieces. Sauté the surimi with the pepper strips briefly in a hot pan with oil. Deglaze with about 100 ml of the reserved pineapple juice, stir in the tomato purée, and add the pineapple chunks. Simmer gently for about 5 minutes. Season with chili sauce and lemon juice. Plate over rice in deep bowls.

3. 3.

   Sprinkle with parsley before serving.