Recipe

I Made This On Friday When It Was Scorching 🥵 And My Gosh

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I made this on Friday when it was scorching 🥵 and my gosh!!! It was delicious (not to blow my own trumpet 😂)

I thought it would be fun for Orion to serve it in the pineapple shell but he wasn’t into the food and just played with the actual pineapple shell…. so we had to plate it up instead.

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Ingredients;
1 Red Onion Diced
2 Spring Onions Sliced
2 Chillies Sliced Lengthwise
1 Carrot Grated
1cup Chopped Pineapple
1/2cup Asparagus Chopped
1/4cup Cashew Nuts (adults only)
1/4cup Peas
1/4cup Sweetcorn
Handful of Chopped Coriander
1tsp Ginger Minced
1/2tsp Garlic Minced
1 tbsp Low Sodium Soy Sauce
1tbsp Oyster Sauce (omit if veg)
1 tbsp Curry Powder
1tbsp Honey (optional)
Salt to taste
3 eggs (omit if vegan)

▫️This made enough for 4▫️

Method;
1️⃣In some coconut oil fry on med/low red onions, spring onions, chillies, ginger & garlic.

2️⃣After about 8 mins add the carrots, asparagus and sauté for 5 minutes. Now add in the peas & sweetcorn.

3️⃣Remove the chillies from the pan – i don’t want it too spicy for Orion and this is just enough of a kick.

4️⃣Add to the pan the soy sauce, curry powder, oyster sauce, honey, salt, pepper & coriander. Stir well and then cover & leave to cook for 8mins on a med/low flame.

⚠️NOTE: I removed a portion for Orion and added Cashew nuts into ours because he’s not old enough for whole cashews & then i covered it.

5️⃣Make a well in the centre, any excess oil will go into the centre (If not add a little). Pour in the 3 eggs and scramble the eggs and the stir into the stir fry. Once all cooked and combined add in the boiled rice & mix.

Garnish with coriander & serve

⚠️ To make this vegan use coconut aminos instead of soy sauce and leave out the eggs #almost a #veganrecipe
⚠️ The honey just makes it a bit sticky so not necessary. Omit for children under 1

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