Fusion of jasmine rice, pineapple, veggies, and spices for a sweet-savory Thai-inspired main or side.
# Components:
→ Rice
01 - 3 cups cooked jasmine rice, chilled
→ Vegetables & Fruit
02 - 1 cup fresh pineapple, diced
03 - 1 small carrot, diced
04 - 1/2 cup frozen peas
05 - 1/2 red bell pepper, diced
06 - 3 green onions, sliced
07 - 2 cloves garlic, minced
→ Protein (optional)
08 - 2 eggs, lightly beaten
09 - 1/2 cup roasted cashews
→ Seasonings & Sauces
10 - 2 tablespoons soy sauce (or tamari for gluten-free)
11 - 1 tablespoon curry powder
12 - 1 teaspoon sugar
13 - 1/2 teaspoon white pepper
14 - 2 tablespoons vegetable oil
15 - 1 teaspoon sesame oil
16 - 1 tablespoon lime juice
→ Garnish
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the lightly beaten eggs and scramble until just set. Remove from the pan and set aside.
02 - Add the remaining vegetable oil to the same pan. Sauté the minced garlic, diced carrot, and diced red bell pepper for 2 to 3 minutes until they are slightly softened.
03 - Stir in the diced pineapple and frozen peas. Cook for an additional 2 minutes.
04 - Introduce the chilled cooked jasmine rice to the pan, breaking up any clumps. Stir-fry for 2 to 3 minutes to heat through.
05 - Sprinkle the curry powder and sugar over the rice. Stir thoroughly to ensure the rice is evenly coated.
06 - Pour in the soy sauce (or tamari), white pepper, and sesame oil. Mix well to combine all ingredients.
07 - Return the scrambled eggs to the pan. Add the roasted cashews and sliced green onions. Stir-fry for 1 to 2 minutes until everything is well combined and heated through.
08 - Finish the dish with fresh lime juice. Taste and adjust seasonings as needed.
09 - Serve the pineapple fried rice hot. Garnish with chopped fresh cilantro and lime wedges.
