Ingredients

- 1 cup of basmati/jasmine rice

- 1 red pepper

- 1 small red onion

- 5 slices of pineapple

- hand full of cashews

- 1 chicken breast (400g)

- lime juice

- soy sauce

- salt

- vegetable oil

- fish oil

- 2 eggs

- 2 garlic cloves

Wash the 1 cup of rice under cold water until the water comes out clean. Strain well at the end. The process is similar to the preparation of the japanese rice.

Add 2 cup of water (for each cup of rice add double quantity of water). Put the rice and water in a pot and add a pinch of salt. Cover the pot and bring to boil.

Once it is boiling lower the heat and let it simmer for 10 minutes or until the rice absorbe completely the water.

Prepare all the ingredients first! In a bowl mix the cashews and the pineapple (sliced). Squeeze the lime.

Slice the chicken breast and set aside. In another bowl mix the red bell peppers (cliced), the onion (chopped) and the garlic cloves (you can cut them as you like)

In a very warm pan (better if you have a wok pan) stir fry the chicken with some vegetable oil. Leave it soft it will finish to cook after.

Set the chicken aside for later. In the same pan stir fry the vegetables for few minutes.

The vegetables need to cook quick and still be crunchy. When the onion is traslucent they are ready. Beat the eggs in a bowl.

Pour the eggs in the pan and scrumble them, then add the rice and mix.

Add 2 tablespoons of lime juice, 2 tablespoons of soy sauce and 2 tablespoons of fish oil. Add the chicken and stir for few minutes.

Finally add the pineapple and the cashews and mix one lat time. Taste it and adjust with more soy sauce/juice/fish oil. Serve warm.