Exotic Curry Fried Rice

Ingredients
4 cups pre-cooked long-grain rice, preferably jasmine rice
(start with 2 cups raw, steam according to preferred method)
1⁄4 cup olive oil
1 Tbsp minced garlic
2 1⁄2 Tbsp Ka‘iulani Exotic Curry
1⁄4 cup dried, sweetened cranberries
1/3 cup chopped cilantro (stems finely, leaves roughly, keep separate)
3-4 stalks green onion, sliced fine
2-3 Tbsp toasted, slivered almonds or chopped macadamia nuts

Directions
The night before serving, steam rice and refrigerate.
On serving day, in a spacious frying or sauté pan, heat olive oil over medium heat.
When oil is heated, add garlic, Ka‘iulani Curry, cilantro stems and cranberries.

When garlic is cooked, golden and softened, add the cooked rice. Mix well, adding
curry until the rice is a beautiful golden- yellow color. That color is the key to this
dish, whether you double or halve the recipe, it will always turn out.
Add most of the green onions and cilantro leaves and mix again. Then sprinkle
remaining green onions and toasted nuts on top. Serves 4 to 6.