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THAI PINEAPPLE RICE

  • 90 min
  • Intermediate
  • 10
  • 250 grams HARVEST GOURMET® Stir Fry Mince
  • 1 kilogram Thai jasmine white rice
  • 1.5 liters Water
  • 200 milliliters Corn oil
  • 80 grams Ginger, minced
  • 20 grams Coriander, root, chopped
  • 250 grams Carrot, brunoise
  • 250 grams Pineapple, cut into small wedges
  • 200 grams Cashew bits, toasted
  • 50 milligrams Light soy sauce
  • 4 tablespoons Curry powder
  • 100 grams Coriander leaves
  • 150 grams Cashew bits, toasted
Preparation
1
In a rice cooker, combine rice and water together, cook the rice, set aside to cool before use.
2
In a wok, heat up the corn oil, add in ginger and coriander root, stir-fry till fragrant. Add in HARVEST GOURMET® Stir Fry Mince, stir-fry till cooked.
3
Add in carrot, pineapple, cashew, light soy sauce and curry powder, stir well. Add in cooked rice to stir-fry for about 2 minutes
4
Garnish with coriander leaves and cashew bits. Ready to serve.
Components
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