Pineapple Fried Rice

INGREDIENTS:

2 cups (400g) cooked rice, preferably chilled
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
1 cup (150g) pineapple chunks, fresh or canned
1/2 cup (75g) frozen peas, thawed
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon curry powder
Salt and pepper to taste
Optional garnishes: chopped green onions, chopped cilantro, toasted cashews or peanuts

DIRECTIONS:

Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion, and cook until fragrant and softened, about 2-3 minutes.
Add the diced red bell pepper to the skillet and cook for an additional 2-3 minutes, until slightly softened.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them together with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the pineapple chunks and thawed peas.
Drizzle the soy sauce over the rice mixture and sprinkle with curry powder, salt, and pepper. Stir well to combine, ensuring that the rice is evenly coated with the seasonings.
Cook for another 3-4 minutes, stirring occasionally, until everything is heated through and well combined.
Taste and adjust seasoning if necessary. If desired, garnish with chopped green onions, cilantro, and toasted cashews or peanuts before serving.
Serve hot as a main dish or side dish.