Serves: 4 Cooking time (approx.): minutes Style: Thai Vegetarian 2 tablespoon(s) oil 2 teaspoon(s) finely chopped garlic 2 spring onion(s) chopped 1 cup(s) pineapple pieces 2 tablespoon(s) green peas blanched 2 tablespoon(s) raisins soaked in a little water 1 teaspoon(s) red chilli powder 1 teaspoon(s) freshly ground black peppercorns 4 cups steamed rice 2 tablespoon(s) soy sauce a pinch of sugar salt to taste fried cashewnuts to garnish. - Heat the oil in a wok. Add the garlic and fry briefly till soft. Next add the chopped spring onions, pineapple pieces, green peas and raisins. Continue stir-frying on medium-high heat for about 2 minute(s) or till the onions are transparent.
- Mix in the rest of the ingredients and toss well on medium-high heat for about 2 minute(s).
Garnish with fried cashewnuts. TIPS: - Rice should be cooked such that the grains are firm, well-separated and not overcooked.
- It is best to prepare the rice in advance. This helps in separating the grains.
Serve hot |