Ingredients

The following ingredients have 4 Servings
  • 2 tbsp of coconut oil (or olive oil (30g))
  • 1 tsp of turmeric ((5g))
  • 1 medium sized onion (chopped)
  • 3 small scallion (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp of fresh ginger (minced (5g))
  • 1 cup of mixed bell peppers (sliced (150g))
  • 1/2 cup of garden peas (organic and local if possible (73g))
  • 1 large papaya (peeled and cubed)
  • 8 oz can of 100% pineapple chunks only (strain the juice (227g))
  • 3 cups brown rice (cooked and chiiled (570g))
  • 1 tbsp of coconut aminos ((or use organic soy)(15g))
  • ½ tsp of white pepper ((3g))
  • 1 tsp of thyme (dried (5g))
  • 1 ½ tsp of sesame seed oil ((8g))
  • himalayan pink salt to taste

Instruction

  • Heat a large wok or heavy duty frying pan over medium heat for 30 seconds before proceeding to melt the coconut oil while rotating the pan.
  • Add the turmeric first to release the flavour before adding in the onion, scallion, garlic and ginger. Saute until the onions are soft, this should take roughly one minute to achieve.
  • Meanwhile pour in the bell peppers and garden peas, fold them into the sauteed onion mixture. Stir occasionally until the veggies are soft in texture.
  • Now add the pineapple and papaya to the wok along with the cold rice. Combine, coat and stir the entire contents as it slowly begins to take on a yellow hue from the turmeric.
  • Drizzle the coconut aminos and sesame oil into the wok and flip once or twice.
  • Then season with thyme, white pepper, pink salt before stir thoroughly to deepen the flavour.
  • Serve accordingly and add more seasoning if required.