Instructions

1. Cook the Rice

• Add 2 cups dry jasmine rice and 4 cups water to a saucepan or rice cooker.

• Cook until tender and all water is absorbed. Let it cool slightly before frying. (Day-old rice works best!)

2. Sauté the Aromatics

• In a large skillet or wok, heat olive oil over medium heat.

• Add garlic and ginger. Sauté for 1 minute, until fragrant—but don’t let ‘em burn!

3. Veggie Time

• Toss in the chopped onions and cook until translucent.

• Add carrots and bell peppers. Cook for 3–4 minutes, stirring occasionally.

4. Bring on the Pineapple

• Add green peas and pineapple. Cook another 2–3 minutes to let everything mingle.

5. Sauce It Up

• Stir in soy sauce, vinegar, white pepper, and a sprinkle of salt if needed.

• Mix it all together like you're flipping a stir-fry on a cooking show.

6. Rice + Spice = Nice

• Add the cooked rice and toss to combine with all the goodness in the pan.

• Sprinkle in Island Sunrise seasoning to taste. Don’t be shy—it’s got a medium heat with major island vibes.

7. Finish with Flair

• Add chopped green onions and give it one last stir.

• Serve warm and bask in the applause from your tastebuds.

This isn’t just a side dish. It’s a sidekick with main character energy. Sweet, savory, spicy—it’s like a luau in your mouth with a habanero DJ. And once you taste that tropical fire from Island Sunrise, there’s no going back to boring bowls.