Thai-style rice with vegetables

Step 1

Fry the washed and dried rice in a tablespoon of oil for 3-4 minutes. Then pour it into boiling salted water and cook, without covering with a lid, until half-cooked. Then strain through a sieve.

Step 2

Cut the pineapple in half lengthwise and peel off the pulp, keeping the walls about 6-7 mm thick. Remove the pineapple core and cut the flesh into medium cubes.

Step 3

In a frying pan greased with olive oil, roast the peanuts, then spread them out on a paper towel. In the same skillet, saute the shredded carrots and bell peppers in a tablespoon of oil. Add the pineapple pulp and fry for a few more minutes. Then set the pan aside.

Step 4

Prepare the dressing: squeeze the lime juice into a bowl, add a tablespoon of olive oil, honey, soy sauce, chop and alternately add the cilantro, garlic, chili pepper and mint. Mix thoroughly and leave for 10 minutes.

Step 5

Meanwhile, chop the peanuts with a knife. Return the pan with the vegetables to the stove, add most of the peanuts, rice, stir and pour in the dressing. Stew everything together stirring for a few minutes.

Step 6

Warm the empty pineapple halves a little in the oven. Serve the dish in them, sprinkled with the remaining peanuts. Garnish with cilantro and mint if desired