Pineapple Fried Rice
The sweet, juicy pieces of pineapple go so well with the savoury flavoured jasminse rice! Pineapple Fried Rice is of Thai origin, though there’s iterations of it all around the world. This can be eaten as a main dish or as a side dish too! This easy recipe takes only 20 minutes from start to fish and can be enhanced with lime or chillies!
Quick & Easy
|3 tbsp Vegetable oil|
|50g XL Prawns (cleaned & shelled)|
|50g Chicken Meat (breast or thigh - marinate with 1 tsp oil & ¼ tsp salt)|
|2 Eggs (lightly beaten)|
|280g Cooked Rice|
|½ Holland Onion (diced)|
|2 cloves Garlic|
|¼ Red Capsicum (diced)|
|1 tsp Curry Powder|
|1 tbsp Sugar|
|¼ tsp Pepper|
|2 tsp Fish Sauce|
|1 tbsp Light Soy Sauce|
|40g Cashew Nuts (roasted)|
|½ cup Pineapple (cubes)|
|1 Spring Onion (chopped)|
|Coriander leaves (garnish)|
|*1 Big Chilli or Chilli Padi (optional to add)|
- Cut a whole pineapple in half lengthwise, then remove the core carefully without cutting in the sides and set aside to dry.
- Heat 2 tbsp of oil in a non-stick wok, put in the eggs and scrabble until just cooked, then remove and set aside.
- Using the same oil cook the chicken and set aside, then cook the prawns and set aside.
- Add 1 tbsp more oil into the wok and fry the onion & garlic until fragrant
- Then add in the capsicum and cook for another 1 mins, then add in the rice and stir well for 1 minute
- Add in the scrambled eggs and stir well for 1 minute
- Add in the curry powder, sugar and pepper then stir again another 1-2 mins
- Add in the fish sauce, soy sauce, raisins, cashew nuts, spring onions and stir together well for 2-3 minutes
- Finally add in the cooked chicken, prawns and pineapples until combined well.
- Serve hot with some more spring onions and coriander leaves as garnish.
Options to add chillies or lime to enhance flavours.