Ingredients:
200g K&N’s Haray Bharay Nuggets
1 & 1/2 cup rice (boiled)
1/2 cup peas
1/2 cup carrot (peeled and diced)
2 tbsp cooking oil
1 tsp garlic (finely chopped)
1/2 cup onion (finely chopped)
1 tsp soy sauce
1 tsp vinegar
Salt to taste
1/2 tsp white pepper
1/2 tsp black pepper
1 egg
Sweet and sour Sauce Ingredients:
1/2 tsp white pepper
1 Tbsp water
2/3 cup pineapple juice
1/3 cup rice vinegar
1/3 cup light brown sugar
3 Tbsp ketchup
1 Tbsp soy sauce
1 tbsp Chili sauce

Method:
1- Prepare the K&N’s Haray Bharay Nuggets as per the instructions on the pack and slice them.
2- In a small bowl, whisk together cornstarch and water. Set aside.
3- In a medium saucepan, combine pineapple juice, vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
4- Heat oil in a wok, add garlic, onion, egg and scramble the egg by using spatula. Now add boiled rice, peas, carrot, season to taste with salt and white pepper.
5- Toss the rice to combine. Add soy sauce, vinegar and toss to coat. Stir the rice until every grain of rice is separate.
6- Dish out the rice and top with K&N’s Haray Bharay Nuggets, drizzle some sweet and sour sauce and serve with extra sauce.