|Leftover rice||3 Cup (48 tbs)|
|Olive oil||2 Tablespoon|
|Shallots||1/4 Cup (4 tbs) , finely chopped|
|Garlic||1 Teaspoon , minced|
|Soy sauce||1 Teaspoon|
|Green bell pepper||1/4 Cup (4 tbs) , chopped|
|Red bell pepper||1/4 Cup (4 tbs) , chopped|
|Carrots||1/4 Cup (4 tbs) , chopped|
|Curry powder||1 Teaspoon (as per taste)|
|Pineapple chunks||1/3 Cup (5.33 tbs)|
|Salt||1 Teaspoon (use as per taste)|
|Sesame seeds||1/2 Tablespoon|
1. In a nonstick pan add olive oil, red onion minced garlic, soy sauce, green bell peppers, red bell peppers, carrots, curry powder, pineapple, salt to taste and sesame seeds if desired and stir well to cook.
2. Then add the rice and stir well over low heat.
3. If you feel the rice is too dry add little vegetable stock or broth and stir.
4. Stir in green onions and serve hot.