Ingredients

• 3 to 4 cups cooked rice
• 3 tbsp oil
• 3 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 2 tbsp siracha (optional)
• 2 shallots finely chopped or substitute with 1 red onion
• 4 cloves garlic minced
• ½ cup frozen peas and carrots defrosted
• 2 scallions
• Half a pineapple hollowed out
• Cubed pineapple from half the pineapple
• Cilantro to garnish
• Salt to taste

Instructions

1. In a bowl stir together Soy sauce, Sweet chili sauce and siracha and set aside
2. In a large frying pan add 3 tbsp oil, minced garlic and finely chopped shallots and saute for 3-4 min
3. Once shallots have become slightly brown add in peas and carrots and stir for 2 min
4. Next add the cooked rice and pineapples
5. Drizzle in the sauce mix and combine with ingredients in pan and cook uncovered for 4-5 min stirring occasionally
6. Push rice aside and add in an extra 1-2 tbsp oil if desired (it gives you a restaurant style glossy look)
7. Add salt to taste
8. Top with scallions and cilantro
9. Fill rice into hollowed out pineapple and serve!

Tips

1. You can add an egg if you desire, add it during step 3. Crack in an egg and stir until it is scrambled and golden brown. Make sure you do this step before you add in the rice.
2. If you prefer your rice on the spicy side you can always add in thai chili, crushed red pepper or any hot sauce into the sauce mix
3. Top it with thai basil for an extra bust of flavor
4. This recipe works great with day old rice!