230g fragrant rice
60g coconut milk
100g vegetarian hams, diced
120g bean curd pockets, cubed
120g vegetarian shrimps, diced
50g sweet red pepper, 50g sweet green pepper and 50g sweet yellow pepper, diced
100g pineapple hearts*, diced
100g onions, diced
Some basil, diced
1) Cleanse rice, drain and add coconut milk and 1 ½ cup water. Cook in a rice cooker till done. Set aside and let cool.
2) Heat a pan. Add 2 Tbsp oil and fry bean curd pocket till crispy outside. Remove and set aside.
3) Heat another 2 Tbsp oil and fry onions till fragrant. Add in order vegetarian ham, vegetarian shrimp, pineapple hearts and peppers. Continue fry and stir till fragrant. Add seasoning and stir a little bit then quickly add cooked rice, bean curd pocket and basils. Fry and stir with high heat till even. Remove from heat. Pour into a plate and serve.