* 2-3 cups cooked Jasmine rice (used rice cooker)⁣
* ½ cup of each: 
dry roasted cashew, 
fresh pineapple chunks, 
pan-fried tofu, 
broccoli stems⁣
* 1 small carrot - diced⁣
* 1 small onion - sliced⁣
* 3 cloves garlic - minced⁣
* 1 tablespoon sliced jalapeno⁣
* 1 tablespoon curry powder (optional)⁣
* oil, salt to taste, Thai basil leaves⁣
* Sauce (mix together): ⁣
* 1 ½ tablespoons homemade vegan 'fish' sauce, nước mắm chay
* 1 ½ tablespoons gluten-free soy sauce/liquid amino⁣

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1. Sauté onion in a heated non-stick pan with oil until translucent, then add garlic, carrot, and cook until carrot is a bit tender (or keep the crunch if you prefer). ⁣
2. Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.⁣

3. Finally, fold in the cashews, pineapple, more jalapeños, and season to preference. 

A super easy and quick meal for any meal of the day. You can add other green veggies as well. Serve warm with some Thai basil.💚⁣

If you are using store-bought vegan 'fish' sauce, please adjust the saltiness accordingly.
Few tips to get fluffy rice:⁣
- When you cook rice, use a little less water than requested. I have always used my rice cooker, and use my finger to gauge the water needed.😄⁣
- Let rice cool down. Some love to use overnight rice and I do that when I make kids' lunch, same results.⁣

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