Pineap­ple rice


Serves 4 Prep 5 mins Cook 10 mins Q Q Q

1 tbsp vegetable oil 2 shal­lots, chopped 2 gar­lic cloves, chopped 1 tsp mild curry pow­der 600g cold cooked rice (bas­mati or

jas­mine would work best) 300g fresh pineap­ple chunks, cut into smaller pieces, re­serv­ing any juice 4 tbsp soy sauce pinch of sugar finely sliced spring onions and

chopped co­rian­der

Heat the oil in a wok or fry­ing pan. Siz­zle the shal­lots un­til browned then add the gar­lic and stir-fry for 1 min. Then add the curry pow­der and rice and stir-fry to sep­a­rate the grains. Add the pineap­ple chunks and juice and sea­son with the soy and sugar. Stir through the spring onions and co­rian­der and serve. PER SERV­ING 253 kcals, fat 4g, sat­u­rates none, carbs 55g, sug­ars 9g, fi­bre 2g, pro­tein 4g, salt 2.7g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.