|Preparation time: 20 min||Cook time: 20 min||Total time: 40min||Serves: 6|
- 6 tbsp soy sauce
- 3 tbsp sesame oil
- 1 ground ginger
- 1/2 teaspoon white pepper
- 2 tbsp olive oil
- 2 onion, diced
- 4 carrots, peeled and grated
- 1 cup frozen or fresh corn
- 1 cup frozen or fresh peas
- 3 cups Alce Nero brown rice
- 4 cups diced pineapple
- 4 spring onions, chopped
- 1/2-1 jar Polli garlic, oil, chilli & pepper sauce.
Cook Alce Nero brown rice in salted water, according to cooking instructions on the package and set aside.
Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl and set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add onion and fry for 3-4 minutes, stirring often,until onion is soft and translucent, add meat or chicken and cook until done.
Add the Polli garlic, oil, and chilli pepper sauce and cook for an additional 30 seconds. Stir in carrots, corn, peas and stir-fry until vegetables are tender for 3 to 4 minutes.
Stir in brown rice, pineapple, spring onions and soy sauce mixture. Cook, stirring constantly until heated through, for about 2 minutes. Add Polli peppers, Polli garlic oil and chilli pepper sauce.