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Ingredients
- 2 cups jasmine rice, cooked
- 1/3 cup vegetable oil
- 2 cloves garlic, minced
- 3 eggs
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 cup pineapple, diced
- 1/2 yellow onion, diced
- 1/2 cup golden raisins
- 1/2 teaspoon golden mountain sauce
- 1 teaspoon yellow curry powder
- 1 tablespoon soy sauce
- 1/2 cup cashews, roasted (to garnish)
Instructions
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Step 1
Clean 2 cups of jasmine rice in a rice cooker bowl until the water runs clear. Using your index finger as a guide, fill the bowl with water until it reaches the first crease in your finger when it rests on the surface of the rice. Set rice cooker. You should do this step in advance since we will need pre-cooked rice.
TIP: If you already have leftover rice in the fridge, you can use that for this recipe instead of cooking a new batch. - Step 2 Cut red and green bell pepper and onions into 1/2 inch square pieces, set aside. Mince garlic and set aside.
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Step 3
Cut pineapple into 1/2 inch cubes. Measure 1 cup of chopped pineapples, set aside.
TIP: You can use the pineapple as a serving bowl by cutting the pineapple in half and carving out the meat with a knife. Cut an outline of the pineapple meat, then proceed to cut into the flesh at an angle to chisel the pineapple pieces out. - Step 4 Heat 1/3 cup vegetable oil in wok or pan. Once the oil is hot, place minced garlic in the pan. Before the garlic begins to brown, crack 3 eggs in the pan and let cook until they get firm around the edges. Once a slight white edge forms, break the eggs apart and slightly scramble in the pan.
- Step 5 Add bell peppers, onions, and pineapple to the pan and cook until almost fully done. They should still be slightly crunchy.
- Step 6 In a separate bowl place cooked rice, raisins, golden mountain sauce, soy sauce, curry powder and sugar and mix well until color is even.
- Step 7 Add rice mixture to pan and mix well until fully combined.
- Step 8 Cook for about 10 minutes. Serve with roasted cashews on top.
