Description
Sweet and savory fried rice, perfect for a quick weeknight meal. A vibrant mix of pineapple, veggies, and warming spices.
Ingredients
Units
Scale
- 2 cups (473 ml) cooked jasmine or plain rice
- 1 cups (237 ml) fresh or canned pineapple
- 0.5 cups (118 ml) fresh basil
- scallions
- red bell pepper
- carrots
- 0.25 cups (59 ml) cashews
- 1 red onion
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric powder
- 0.5 tbsp ground mustard seeds
- 1 tsp red chili powder
Instructions
- In a wok, heat oil on medium-high heat.
- Add cashews and stir until they turn golden brown.
- Add onion and garlic and cook until fragrant or until the onion turns slightly pink.
- Add bell peppers and carrots and continue to cook until the carrots become slightly soft.
- Sprinkle curry powder over the vegetables and continue to cook for about 30 seconds.
- Add soy sauce, sugar, pineapples, and scallions and stir-fry on high heat for another 15 to 20 seconds.
- Add rice and basil and stir until everything is mixed well and the grains of rice are coated evenly with the spice and sauce.
- Taste and adjust the seasoning.
- Serve immediately with some fresh basil.
- Curry Powder
- In a bowl, add all ingredients and mix well.
Notes
- For optimal flavor, use freshly grated ginger instead of garlic powder for a more complex flavor profile.
- To prevent the rice from becoming mushy, ensure it’s completely cooled before adding it to the wok.
- Substitute brown rice for jasmine rice for a nuttier flavor and added fiber; you may need to adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8