Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon Oil
  • 1-2 Spring Onions
  • 1 cup Carrot
  • 1 cup Cabbage
  • 2 Tablespoon green Bell Pepper (sliced, aka Capsicum)
  • 2/3 cup Green Peas
  • 1.7 ounces Pineapple chunks
  • 1 Tablespoon Ginger + Garlic (paste or freshly chopped, *see Notes)
  • 1 cup cooked Rice
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoon Soy Sauce
  • 1 Tablespoon Sriracha Sauce
  • 1 Teaspoon Sugar
  • 2 Teaspoon Curry Powder
  • 2 Tablespoon Water

Instruction

  • Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper/capsicum into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
  • Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
  • Grab a shallow frying pan such as a wok or kadhai and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
  • Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
  • Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
  • Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
  • Serve hot