ADVERTISEMENT
For Garnish:
- 2 green onions (sliced)
- 2 tablespoons fresh cilantro (chopped)
- Lime wedges
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by cooking the jasmine rice if it’s not already prepared. Day-old rice works best as it’s drier and holds up well during frying. Dice all vegetables, mince the garlic, and grate the ginger. If using fresh pineapple, cut it into bite-sized chunks.
Step 2: Toast the Cashews
In a dry skillet over medium heat, toast the cashews until golden brown and fragrant. Set them aside. This step enhances their flavor and adds a delightful crunch to the dish.
Step 3: Cook the Vegetables
Heat the sesame oil in a large wok or skillet over medium-high heat. Add the diced onion, garlic, and ginger, sautéing until fragrant and translucent, about 2 minutes. Add the bell pepper, peas, and carrots, stirring occasionally until the vegetables are tender yet crisp, approximately 5 minutes.
Step 4: Add the Pineapple and Cashews
Stir in the pineapple chunks and toasted cashews. Cook for another 2–3 minutes, allowing the pineapple to caramelize slightly and release its juices.
Step 5: Incorporate the Rice
Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Toss everything together to ensure the rice is evenly mixed with the vegetables and pineapple.
Step 6: Mix the Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, curry powder, brown sugar, and chili flakes (if using). Pour the sauce over the rice mixture, stirring well to coat every grain of rice. Cook for an additional 5 minutes, letting the flavors meld and the rice absorb the sauce.
Please Head Over To Next Page There Still More ,,,
ADVERTISEMENT
