3cupscooked jasmine riceEarthly Choice Brown Rice is a great gluten-free choice
1red bell pepperchopped
¼teaspooncrushed red pepper flakes
1-2Tablespoonswhite wine or chicken stockif not going meatless
2teaspoonsThai red curry paste
2green onionssliced thin
Cook rice according to package directions. This recipe works best if the rice is cooked the day before so it dries out slightly. If cooking the same day, cook earlier in the day and place in refrigerator without a lid so it dries more quickly.
When ready, assemble ingredients:
Place onion, garlic, bell pepper and red pepper flakes together in bowl.
Place carrots & peas in a second bowl.
Place rice mixed with 1 Tablespoon of vegetable oil, pineapple chunks and cashews in another bowl.
Mix soy sauce and Thai curry paste together and set aside.
Heat 2 tablespoons of oil in large skillet over medium-high heat.
Add the onion-pepper mixture from the first bowl and stir-fry for about 1 minute. If pan becomes a little dry add a little chicken stock or white wine.
Add the 2 eggs and scramble quickly mixing in with onion mixture.
Add the carrots and peas from second bowl and stir-fry another minute or two.
Now add the rice mixture to the pan along with the soy sauce/curry paste and stir-fry about 5-8 minutes. They usually say to cook until you hear the rice making popping sounds.
Place into serving bowl and garnish with green onion and cilantro.
This recipe is gluten-free if you use both gluten free soy sauce (tamari) and brown rice or a jasmine rice that has not been over processed. For a meatier option, add shrimp or chicken .