Pineapple fried rice

Pineapple fried rice. Vegan and gluten-free.

Ingredients (serves 2)
1 tablespoon vegetable oil
1/5 red onion , diced
1-2 garlic cloves , minced
1 teaspoon fresh ginger , grated or chopped finely
Pinch of red chilli flakes
1 medium carrots , peeled & diced
1 tin of pineapple chunks in juice, drained- keep the juice aside.
250g cooked rice
2 spring onions
1.5 tablespoons gluten-free tamari
1 teaspoons curry powder
1/2 a red pepper, deseeded and diced
40g frozen peas , thawed

Method:
Cook the rice as early as possible according to pack instructions. Cool quickly in a sieve under cold running water, then transfer to a covered bowl in the fridge. Ideally to be chilled 6 hours before preparing the rest of the meal.

Chop all veg as indicated above.
Mix together the tamari (or soy sauce) and curry powder. Set aside.

In a large pan or wok, heat the oil over a medium heat. Add the onion and saute for a few minutes until onions turn translucent. Stir often.
Add the ginger, garlic chilli flakes and carrots, and sauté for approx 6 minutes, until the carrots begin to soften. Stir frequently to avoid anything catching on the bottom of the pan. If sticking, add a tablespoon of pineapple juice retained earlier. Add red peppers and cook for a couple more minutes, stirring
Add the pineapple chunks, and stir fry until the pieces begin to brown.
Add the thawed peas, spring onions and sauce mix, and stir everything well.
Reduce the heat to low.
Add the rice, and mix well to evenly coat everything with the tamari/soy.
Heat on low heat for around 8 minutes, until everything is piping hot