Ingredients:
• 4 cups cooked rice
• 1 chicken breast, chopped into small pieces
• 1/2 Tbsp. soya sauce
• 3 Tbsp. chopped onion
• 3-4 cloves garlic, minced
• 1 fresh red or green chili, chopped
• 1 small carrot, chopped
• 1 egg
• 1 ½ cups pineapple chunks
• 1/4 cup peas
• 1/4 cup roasted cashews, unsalted
• fresh coriander for garnish
• 2-3 Tbsp. vegetable oil
• STIR-FRY SAUCE:
• 2 Tbsp. pineapple juice
• 2+1/2 Tbsp. fish sauce
• 1/2 tsp. sugar
• 1/3 tsp. turmeric
• 1/4 tsp. coriander
• 1/4 tsp. cumin
Preparation:
1. Mix chopped chicken with soya sauce. Set aside to marinate.
2. Combine all 'Stir-fry Sauce' ingredients together. Set aside. Heat a wok add the oil, then add the onion, garlic, chilli and carrot. Stir-fry 1 minute.
3. Add marinated chicken and stir-fry until chicken changes colour.
4. Add in the egg and continue stir-frying Add the stir-fry sauce. Also add the cooked rice, pineapple and peas. Stir fry well and then add the cashews.
5. Remove from heat and add more fish sauce if required. Garnish with chopped fresh coriander and serve immediately.
