[Recipe & photo courtesy of Susan from Foodblogga]
Makes approximately 4 servings
2 cups leftover cooked white rice
1 1/2 tablespoons canola oil
3 scallions, thinly sliced (reserve some of the green part for garnish)
1/2 large red bell pepper, diced
1 1/2-2 tablespoons minced fresh ginger
1 small red or green chili (the more the seeds the hotter the flavor)
1 cup diced pineapple, preferably fresh
2 tablespoons soy sauce
1/2 cup cashews (salted or unsalted)
1 tablespoon dark sesame oil, optional
In a wok or a large skillet over high heat, warm 1 1/2 tablespoons canola oil. Add the scallions, red bell pepper, ginger, and chili. Saute 1-2 minutes, or until lightly sizzling and fragrant.
Add cooked rice, stirring frequently, for 3-5 minutes. Add pineapple, soy sauce, and cashews; stir until well coated and heated through, about 2-3 minutes.
Sprinkle with the scallion greens, and, if desired, drizzle with sesame oil. Serve immediately, and enjoy with a lovely Thai Curry