Ingredients
Pineapple chunks-1cup Cooked Basmati rice(leave for an hour or more in the refrigerator uncovered)- 3 cups
Extra virgin olive oil - 3 tblspn
Vegetables-1/4 cup
Shallots-2( finely chopped)
Garlic cloves -3(finely chopped )
Green chili-2 thinly sliced
Dried crushed chili (chili flakes)-1 tspn
Frozen peas - 1/2 cup
Small carrot grated-1/4 cup (optional)
Rainsins - 1/4 cup
Roasted unsalted whole cashews-1/4 cup
Spring onions-3(finely sliced)
Fresh coriander-1/4 cup
Soy sauce-3tspn
Curry powder-2tspn
Salt to taste
Preparation
1.Mix 1 Tbsp oil with the rice and set aside.
2.In a small bowl stir soy sauce and curry powder together.Keep aside.
3.Heat oil in a pan.
4.Add shallots, garlic, and green chili, stir-frying until fragrant (1 minute).
5.Add the carrot (if using) and peas. Stir-fry 1-2 minutes.
6.Now add the rice, pineapple chunks,crushed red chilli ,currents and cashews.
7.Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat about 5 to 8 minutes.
8.Remove from heat. Do a taste-test for salt and add if necessary.
Top with spring onions and coriander.
