INGREDIENTS
1 1/2 cups
jasmine rice [312 grams]
1 1/2 cups
water
2 tbsp
sesame oil
3
garlic cloves (minced)
1/2 tbsp
grated ginger
1
small onion (chopped)
3
stalks spring onion (chopped, white and green parts separated)
1/2
red bell pepper
1/2 cup
mix of carrots & peas [ I used frozen carrot & peas and put them in warm water for 5 minutes before using in the recipe]
1 1/4 cups
pineapple chunks (I used canned pineapple chunks)
2 1/2 tbsp
soy sauce
1/4 tsp
white pepper powder (or to taste)
salt (to taste)