Steps
- Heat 2 tablespoons of vegetable oil in a wok over high heat. Stir-fry 2 finely minced garlic cloves and ½ finely chopped onion for 1 minute.
- Add ½ diced red bell pepper and cook for 1 minute. Stir in ½ cup of frozen peas for 30 seconds.
- Add 3 cups of cooked day-old jasmine rice, 1 tablespoon of oyster sauce, 1½ tablespoons of fish sauce, and ½ teaspoon of sugar.
- Stir-fry for 2 minutes, until the rice is hot and the sauce coats the grains without leaving them wet.
- Toss in 1½ cups of fresh pineapple pieces for 30 seconds, until warmed through. Stir in ½ cup of sliced scallions.