Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, diced
- 1 cup diced fresh pineapple
- 2 cups cooked and chilled jasmine rice
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- ½ teaspoon white pepper
- 2 eggs, beaten
- ½ cup frozen peas
- ½ cup roasted cashews
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
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Sauté Aromatics:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced onion and cook until translucent, about 2-3 minutes.
- Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.
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Add Vegetables and Pineapple:
- Add diced red bell pepper and cook for 2 minutes until slightly softened.
- Stir in diced pineapple and cook for another 2 minutes, allowing it to caramelize slightly.
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Combine Rice and Seasonings:
- Push the sautéed ingredients to one side of the pan.
- Pour beaten eggs into the empty side and scramble until fully cooked.
- Mix scrambled eggs with the sautéed vegetables and pineapple.
- Add chilled jasmine rice, breaking up any clumps.
- Season with soy sauce, curry powder, and white pepper; stir to combine evenly.
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Incorporate Final Ingredients:
- Fold in frozen peas and roasted cashews; cook for an additional 2-3 minutes until peas are heated through.
- Remove from heat and garnish with sliced green onions and fresh cilantro.
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Serve:
- Serve warm with lime wedges on the side for squeezing over the top.