Ingredients

The following ingredients have 4 Servings
  • 1 cup dry rice (cooked and cold (approx. 3 cups cooked))
  • 1 1/2 Tablespoons coconut oil (or oil of choice)
  • 1 shallot bulb (coarsely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 teaspoon fresh ginger (grated)
  • 2 Tablespoons soy sauce (tamari for GF)
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons yellow curry powder
  • 1/4 teaspoon sea salt (more to taste)
  • 1/2 cup cashews
  • 1/2 cup golden raisins
  • 1 - 1 1/4 cups fresh pineapple (bite sized pieces)
  • Cilantro and/or green onions to garnish

Instruction

  • If your rice is not cooked, bring 1 1/2 cups water or broth and rice to a boil for 15-20 minutes. Fluff witha  fork and spread evenly on a baking sheet. Place in fridge for 15-20 minutes until cold. If you have pre-made cold rice, skip this step.
  • Heat a large skillet over medium-high heat; melt coconut oil in pan. Add shallot, garlic, and ginger. Cook for 2-3 minutes. Meanwhile whisk together soy sauce, sesame oil, and curry powder. Add sauce to aromatics and simmer for 1 minute.
  • Add cold rice, stir to coat in sauce, and create an even layer of rice on the bottom of your pan. Press down as desired to create more "fried" rice texture. Cook without turning for about 5 minutes.
  • Toss in cashews, flip rice, create another even layer, and fry for another 5 minutes. Stir in raisins and pineapple, continue to cook for 2-3 minutes.