1-2Tablespoonswhite wine, chicken or vegetable stock
2eggs
1carrotgrated
½-3/4cupfrozen peas
1cuppineapple chunkschopped
½cuproasted cashewschopped
3Tablespoonssoy sauce or Tamari
2teaspoonsThai red curry paste
2green onionssliced thin
¼bunch cilantrochopped
Instructions
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.
To cook:
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.
Notes
HOW TO QUICKLY CHILL RICE FOR FRIED RICE
Cook the rice
Rinse the rice with cold water.
Spread the rice out into a thin layer on a baking sheet.
Put it in the refrigerator for 1 hour. For faster chilling, put it in the freezer for 15 minutes or until cold but not frozen.