Cook the long grain rice in 600 ml salted water for 20 min, cool. Rinse the meat, dry it, season with salt and pepper. Fry in 2 tbsp. hot oil for approx. 8 min. on all sides, remove and cool.
Rinse and clean the peppers, remove the seeds and cut into strips. Stir-fry in the remaining oil for about 5 min, then remove and cool as well.
Stir through yogurt, ketchu, salad mayonnaise, salt, pepper and ginger. Divide chicken breast fillet into strips, , add to a large enough bowl with peppers as well as long grain rice and mix gently. Fold in the salad dressing. Rinse the parsley, shake dry, pluck the leaves and garnish the rice salad with them.
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