Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 1 cup fresh pineapple, diced
- 1 cup mixed vegetables (bell peppers, peas, carrots)
- 1 cup protein of choice (chicken, shrimp, or tofu)
- 2 tbsp low-sodium soy sauce
- 1 tsp curry powder
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
Instructions
- If not using day-old rice, cook jasmine rice according to package instructions; let cool.
- Chop the pineapple and dice the vegetables.
- Heat vegetable oil in a large wok over medium-high heat. Add minced garlic; sauté until fragrant (about 30 seconds).
- Add mixed vegetables and protein; stir-fry for about 2 minutes until tender.
- Stir in the cooked rice and diced pineapple; mix well.
- Add soy sauce and curry powder; stir continuously for another minute until heated through.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg