Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed veggies (peas and carrots)
- 2 eggs
- 1/2 cup roasted cashews or peanuts
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- 1 teaspoon sugar
- 2 green onions, chopped (for garnish)
- 1/4 cup fresh cilantro (for garnish)
- A splash of oil for cooking
Instructions
- Heat a large pan or wok over medium-high heat, adding a splash of oil.
- Add chopped onions and minced garlic; sauté until soft.
- Push the onions and garlic aside and add the eggs, scrambling until just set.
- Mix the cooked eggs with the onions and garlic.
- Add mixed veggies and chosen protein, heating through for a couple of minutes.
- Stir in the cooked rice, soy sauce, curry powder, and sugar, mixing well.
- Add fresh pineapple and nuts, tossing gently.
- Garnish with green onions and cilantro before serving.
Notes
For a fun presentation, serve in a hollowed pineapple. Experiment with sauces such as fish sauce or sweet chili sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
- Diet: Vegetarian (can be made vegan by omitting eggs)
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 100mg