- 500gr basmati rice
- 900ml water
- 4 tsp olive oil
- 5 cloves garlic finely chopped
- 4 spring onions finely chopped
- 100gr bacon finely chopped
- 1 small chilly pepper chopped
- 1 egg
- 6 Tbsp soya sauce
- 4 tsp curry powder
- 1 cup frozen peas
- 1 cup salted cashews
- 1 can sliced pineapple drained (350gr)
- 1/2 cup water
- fresh coriander or parsley chopped
Put the rice in a strainer and rince under water until it comes out clean. Let the rice drain.
In a pot heat 1-2 Tbsp olive oil and stir fry the rice for 1 minute. Add the water and bring to a boil. Reduce the heat and simmer for 12-15 minutes. When the rice has absorbed the water, remove from heat and leave it uncovered to cool completely. Transfer it to a container and refridgerate overnight.
Heat the wok. Add olive oil, garlic, spring onions, bacon and chilly pepper. Stir-fry for 3-4 minutes. Add egg and scramble until cooked. Add soya sauce and curry. Stir.
Add peas, cooked cold rice and water. Stir well.
Add cashews, pineapple cut in pieces, coriander or parsley.
Stir one last time and serve.