Stirfry No2. Pineapple Chicken

Ingredients (per  person)
Chicken breast fillet 100g
Pineapple 50g
Brussels sprouts 10p
Mushrooms 100g
Red pepper 
Chili Pepper or Jalapeno
Carrot
Ginger 
Splash of soya sauce
Curry
Cooked Rice 50g 
Preparing
First cook the rice: Clean the rice, measure it , put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (75ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Meanwhile stirfry:
Everything should be prepared before putting in a wok, because once you put it in a wok, it is done in a couple of minutes.
Chop veggies, pineapple and mushrooms into pieces. Cut chicken into thin stripes 1x3cm, and season it with some salt, pepper and curry. Warm up the wok well and pour some olive oil in it. And game begins! Put chicken and stir quickly for about a minute. Add the veggies, mushrooms and pineapple, stir it for a minute or two. Add splash of soya sauce and stir for a bit. 
Serve
Serve stirfry in a large plate on top of the rice with chopsticks.
 

There you go, healthy and tasty meal with lots of veggies!