Preparation Time:
40 min
Difficulty:
Expert
Ingredients:
- 2 cups of jasmine rice
- 1 medium pineapple, peeled and diced
- 1 can (400ml) of coconut milk
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 cup of mixed bell peppers, diced
- 1 cup of peas
- 1 tablespoon of fresh ginger, minced
- 1 tablespoon of garlic, minced
- Fresh cilantro for garnish
- Salt to taste
- Lime wedges for serving
Kitchen Tools Needed:
- Rice Cooker
- Large Pot
- Cutting Board
- Sharp Knife
- Serving Spoon
Instructions:
- Wash the jasmine rice under cold water until the water is clear then proceed and cook it using a rice cooker using coconut milk instead of water.
- In the meantime, they prepare sesame oil in a large pot, and heat this up on a medium flame. Combine the minced garlic and ginger, fry for few minutes, until the ingredients’ aroma is released.
- Stir in the chopped bell peppers and peas cook for about 5 minutes until they are tender.
- Finally, add the diced pineapple and the soy sauce and continue to cook for the next five minutes in order to allow the ingredients to blend.
- Once the rice is done, use the fork to loosen it up and put it in the pot with the vegetable and pineapple combination. Mix all the ingredients gently and warm through.
- And finally add salt according to your preference and garnish it with fresh cilantro.
Macros:
- Total Calories: 515kcal
- Carbs: 75g
- Proteins: 10g
- Fats: 15g