4 Serves
73 Mins
Prepare the jasmine rice by rinsing it thoroughly under cold water until the water runs clear.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
129 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
152 mg / 420 mgPhosphorus
211 mg / 1,250 mgPotassium
620 mg / 4,700 mgSodium
1177 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
7 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
In a rice cooker, combine the rinsed rice with water and cook until tender.
Heat the vegetable oil in a large wok over medium-high heat.
Add the diced onion and minced garlic to the wok, stir-frying until fragrant and translucent.
Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula, and stir-fry for several minutes to toast the grains.
Incorporate the pineapple chunks into the rice mixture, tossing gently to combine and heat through.
Season the dish with salt and finish by garnishing with fresh Thai basil leaves before serving.
52
g92
g27
g
.jpg&w=3840&q=75)
Egyptian