Ingredients
- 4 cups cooked jasmine or basmati rice
- 2 tablespoons sesame oil
- 1 white onion, diced
- 1.5 tablespoons minced garlic
- 2 carrots, diced
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas
- 2–3 tablespoons coconut aminos (or soy sauce)
- 1 tablespoon curry powder
- 1 cup chopped pineapple
- 1/2 bunch green onions, chopped
- 1/2 cup cilantro
- Salt and pepper, to taste
- Optional: 1 egg, scrambled
Instructions
- Cook the rice if not using leftover rice (day old rice works and tastes best)
- Add the sesame oil to a skillet over medium-high heat
- Once the oil is hot, add in the diced onion and sauté for 2-3 minutes, until they begin to soften. Then add in the minced garlic, diced carrots and diced pepper. Sauté them together for 3-4 minutes
- Next, add in the cooked rice and frozen peas. Incorporate them in with the other vegetables, and then pour the coconut aminos (or soy sauce) over the rice. Mix that in with the rice, and then sprinkle the curry powder over the rice and mix that in
- Lastly, mix in the chopped pineapple, chopped green onions, and cilantro, and season with salt and pepper
Scrambled Egg Instructions:
- Soft scramble the egg
- Add it at step 5 and mix it in. Let it warm through
Notes
- Ground turkey, pork or chicken can be cooked and added into the curry fried rice for added protein if desired