Thai Fried Rice with Pineapple

Ingredients

• 2 cups cooked jasmine rice
• 1/2 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup frozen peas and carrots mix
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon curry powder
• 2 tablespoons green onions, sliced(optional)
• 2 lime wedges(optional)

Instructions

1. 1

   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat; add the beaten egg and scramble until just set, then remove and set aside.

2. 2

   Add the remaining oil to the pan, then stir‑fry the frozen peas‑carrot mix for 2‑3 minutes until heated through.

3. 3

   Add the cooked rice, pineapple chunks, curry powder, and soy sauce; toss everything together and stir‑fry for another 3‑4 minutes, breaking up any clumps of rice.

4. 4

   Return the scrambled egg to the pan, mix in the sliced green onions if using, and cook for 1 more minute to combine flavors.

5. 5

   Serve hot, garnished with a lime wedge on the side.