Ingredients

The following ingredients have 4 Servings
  • 1.5 tbsp coconut oil or vegetable oil
  • 1 onion (peeled and finely diced)
  • 1 large red bell pepper (deseeded and diced)
  • 250 g (1.5 cups) chopped pineapple
  • 90 g (0.5 cups) sweetcorn kernels
  • 500 g (2.5 cups) cooked brown rice (that has been chilled)
  • 2 tbsp tamari soy sauce (or regular soy sauce if not gluten-free)
  • 1 tsp sesame oil
  • 3 spring onions ((scallions), sliced)
  • optional: herbs or chill to taste

Instruction

  • Heat oil in a wok or cast iron pan till hot.
  • Fry the onion and peppers for 5 mins until the onions are soft.
  • Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
  • Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
  • Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.