Around The World On Your Plate

Ingredients: 2 cups cooked rice 1/2 teaspoon minced garlic 1/2 cup diced mushrooms 1/4 cup chopped carrots 1/4 cup chopped bell pepper 1/4 cup chopped onions 2 Green chillies slit (optional) 2 tablespoons green curry paste 4 tablespoon thick coconut milk Salt to taste 1 teaspoon soy sauce Thai basil and scallions to garnish Method: Heat oil and add garlic and green chillies and saute. Next, add all the vegetables one by one and saute on medium heat. Add rice along with soy sauce, coconut milk, and green curry paste and adjust salt to taste. Mix everything until well combined. Garnish with basil leaves and scallions and serve hot.

Ingredients: Ingredients: 2 spring onion sliced (whites and greens separated) 1 medium bell pepper diced 1/4 cup green peas (fresh or frozen) 1 medium carrot sliced 1/2 cup pineapple chunks (either fresh or canned) (see  notes below) Salt to taste White pepper and black pepper to taste 1 tablespoon oil 2 cups rice cooked (see notes) 1 tablespoon soy sauce Method: Heat oil and saute some green onions (white), next add in the bell pepper and green peas, along with some carrots. Once the vegetables are soft, add the pineapple chunks and saute. Next add the cooked rice and soy sauce and mix well.  Season well with salt and pepper.  Garnish with scallions (greens) and serve hot. Notes: For this recipe, I used canned pineapple and after removing the chunks, I reserved some of the water to use in cooking the rice. This recipe works well with using left over rice too, just make sure to add at least a quart...