A tasty and quick stir fry meal, especially good for using up leftovers such as leftover rice or veggies. Watch the video to see me give it a try.
Oil for frying
1 or 2 spring onions
1 cup of chopped carrot
1 cup of chopped cabbage
1 chopped green bell pepper
2 or 3 cups of fresh or frozen peas
2 oz of pineapple chunks, tinned or fresh
1 tablespoon of ginger paste
1 tablespoon of red wine vinegar
2 teaspoons of soy sauce
1 teaspoon of sugar
2 teaspoons of curry powder or general seasoning
2 tablespoons of water
Mix together all the sauce ingredients and whisk thoroughly
In a wok or frying pan stir fry the spring onions until soft, then add the carrots, cabbage, bell pepper, peas and pineapple chunks. Mix well and then add the garlic paste.
Stir fry on high heat for a minute.
Now add the cooked rice and pour the sauce over the rice and vegetable mix and stir thoroughly on high heat for about 2 to 3 minutes then serve hot.
If you have leftovers you can keep it in the fridge or about a day. Leaving any longer is not recommended for rice. Re-heat in a hot pan or in the microwave.