PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Savory Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Asian Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
3
cups
cooked rice, preferably several days old (If fresh, you can leave it for about an hour or more uncovered in the refrigerator)
-
0.25
cup
vegetable or chicken stock
-
0.5
cup
frozen peas
-
2
finely chopped shallots
-
1
small can pineapple chunks - drained
-
3
finely sliced spring onions
-
3
finely chopped garlic cloves
-
3
Tbsp
soy sauce
-
1
red or green chili, thinly sliced
-
1
egg
-
1
1 small carrot, grated (optional)
-
0.25
cup
raisins
-
0.5
cup
roasted unsalted whole cashews
-
0.3
cup
fresh coriander
-
2
tsp
curry powder
- Mix 1 Tbsp of oil with rice and use your fingers to separate the chunks into grains then set aside.
- Stir the soy sauce with the curry powder in a cup.
- Drizzle 1 to 2 Tbsp of oil in a large frying pan or a wok over medium-to-high heat.
- Add the following: shallots, garlic, and chili, and stir fry for 1 minute.
- Whenever the pan becomes dry, add a little bit of stock (1 Tbsp at a time).
- Crack the egg to the pan and stir quickly to cook (as if you were making scrambled eggs).
- Add the carrot (optional) and peas then stir fry for 1 to 2 minutes, and add more stock if necessary.
- Now add the rice, pineapple chunks, cashews, and raisins.
- Drizzle the soy sauce mix with curry powder over and stir fry to over medium high to high heat until the rice begins to make popping sounds (about 3 minutes).
- Avoid adding any stock from this step on, or the rice will turn out soggy.
- Remove from heat.
- Taste the saltiness, and add a few shakes of salt or instead place up to 2 Tbsp of soy sauce. (If it happened to get over-salted add a squeeze or two of lime juice.)
- Scoop rice mix onto a serving plate (or in a carved-out pineapple) and top it with spring onions and coriander.
KEYWORD
not defined