Pineapple fried rice

Ingredients:

• 2 cups (400g) jasmine rice, cooked and cooled
• 2 tablespoons (30ml) vegetable oil
• 1 small onion (100g), diced
• 2 cloves garlic (10g), minced
• 1 red bell pepper (150g), diced
• 1 cup (150g) fresh pineapple, diced
• 1/2 cup (60g) frozen peas
• 1/2 cup (75g) roasted cashews
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) fish sauce
• 1 teaspoon (5g) curry powder
• 2 green onions (15g), chopped
• 1/4 cup (8g) fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the onion and garlic, and sauté for 2-3 minutes until the onion becomes translucent.
3. Stir in the red bell pepper and cook for another 2 minutes until it starts to soften.
4. Add the diced pineapple and frozen peas, and stir-fry for an additional 3 minutes.
5. Push the vegetables to the side of the wok, and add the cooked jasmine rice to the center.
6. Pour the soy sauce, fish sauce, and curry powder over the rice and mix well to combine the flavors.
7. Toss the rice with the vegetables and pineapple until everything is evenly mixed and heated through.
8. Add the roasted cashews, green onions, and cilantro, stirring to distribute them throughout the rice.
9. Remove from heat and transfer to a serving platter.
10. Serve hot with lime wedges on the side for squeezing over the rice.

Notes:

For the best results, use day-old rice as it is less sticky and gives a better texture when stir-fried. You can add shrimp, chicken, or tofu for additional protein. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat before serving.