Ingredients
4 cups cooked rice
cooled
¼ cup peanut oil
1 brown onion
finely diced
6 cloves garlic
crushed
1 tbsp freshly grated ginger
1 tin snake beans
sliced
½ cup diced tomato
flesh only
1 cup pineapple
chopped
¼ cup fish sauce
1 tsp white sugar
4 shallots
green onions, finely sliced
Equipment
- 1 frying pan
Instructions
- Break up cold rice to remove any lumps.
- Heat half of the oil in a hot frying pan and gently fry the onion, garlic, ginger and snake beans for 2-3 minutes until fragrant.
- Add the remaining oil and rice. Cook on high heat for 3 minutes, stirring continuously.
- Add the tomato, pineapple, fish sauce and sugar. Continue to stir-fry for 3-4 minutes. Add shallots and cook for a further minute or two. Serve warm.
Notes
Tip
We used peanut oil for flavour but you can use vegetable oil if you have it on hand.
Tip
A handful of cashews gives this dish extra texture and flavour, and makes it that little bit more special.
Tip
Snake beans are a long green bean that can be found in most Asian shops or greengrocers. If you can't find them, just substitute for regular beans.
