Cut the carrots into thin slices. Finely chop the spring onions. Wash the meat, pat dry and cut in half. Cook rice in salted water. Heat oil in a large frying pan, fry meat in it for about 2 minutes on each side, season with salt and pepper.
Remove and keep warm.
Saute onions and carrots in the drippings over medium heat for about 4 minutes. Add jam, broth and orange juice, bring to a boil and simmer for 3 – 4 minutes.
Season to taste with salt and pepper. Pluck parsley leaves from stems and chop finely.
Stir chopped parsley into the carrots. Drain rice, arrange in bowls with 2 slices each of meat and vegetables. Sprinkle remaining parsley over and serve. 500 Kcal per serving.
