Thai Pineapple Fried Rice

2 Tablespoon Oil
2-4 Spring Onions
2 cup Carrot
2 cup Cabbage
4 Tablespoon green Bell Pepper sliced
1 1/3 cup Green Peas
1 large can Pineapple chunks
2 Tablespoon Ginger
2 Tablespoon Garlic
2 cup cooked Ric
For the Sauce:
2 Tablespoon Rice Vinegar
4  TeaspoonSoy Sauce
2 Tablespoon Sriracha Sauce
2 Teaspoon Sugar
4 Teaspoon Curry Powder
4 Tablespoon Water

Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
Grab a shallow frying pan and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
Serve hot

Source: masala herb