Pineapple Fried Rice

This is an easy-to-cook dish that many people do not attempt because they either find it a chore to cut a whole pineapple or do not know how to do so. This is not a problem in my recipe as I use can-tinned pineapple! Now there is no reason not to enjoy this bright and cheery dish! (;

I served this dish with Thai Basil Beef (video recipe coming soon!) and therefore omitted protein ingredients from the fried rice and garnish. However, if you want to serve this as a one-dish meal, you can add sliced chicken or other seafood ingredients like cooked prawns over the fried rice as a garnish.

INGREDIENTS

3 shallots (chopped)

3 cloves of garlic (chopped)

350 g cooked white rice (overnight preferred)

1 tin canned pineapple or fresh pineapple (cubed)

1/2 of each colour - green, red and yellow - peppers (cubed)

~ Sauces ~

1 tsp turmeric power

1 tbsp pineapple juice (from can)

1 tbsp fish sauce

1 cube chicken stock

~ Garnish ~ (optional)

Roasted cashew nuts

Dried raisins

Pork or chicken floss

Prepare sauce mixture by placing chicken stock, pineapple juice, turmeric powder and fish sauce into a bowl. Stir well, ensuring that there are no lumps and set aside for later.

Heat a frying pan over medium heat and add cooking oil. Once oil is hot, add garlic and shallots, and fry until fragrant.

Add in peppers and cook for 1-2 minutes. Add in pineapples and stir-fry for another minute.

Add cooked white rice and mix until well distributed with the rest of the ingredients.

Pour in sauce mixture prepared earlier (see Step 1) and stir until evenly mixed.

Serve hot and garnish with roasted cashew nuts, dried raisins and pork/chicken floss.