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Pineapple Fried Rice

by justDelicious (follow)
Easy (2874)      Simple (966)      Rice (247)      Thai (115)      Pineapple (49)     
Fried rice is a great way to use up your leftover rice in the kitchen. It's always the best when you've run out ideas of what to cook in the afternoon, fried rice can also never go wrong.

Chinese invented fried rice but this is a Thai variation. Turmeric, the main ingredient, creates the lovely yellowish rice. It is a combination of overnight rice, fresh pineapple, shrimp and cashew nuts. Not to mention it is also easy to make.

The recipe I am sharing now is meant for 2 and it is simplier than the original Pineapple fried rice. Hope you like it.

Preparation Time: 7 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Pineapple (Half)
Overnight rice (For 2)
6 Shrimps or more
Shredded chicken
Cashew nuts
2 Eggs
3 cloves garlic
Oil or Olives oil
1 tbsp Fish sauce
1 tbsp Curry Powder
˝ tbsp Turmeric powder
1 tspSugar


Cut a pineapple into half and hollow the pineapple using a metal spoon to use it as a bowl later.

Cut a piece off at the bottom of the pineapple to create a flat surface.

Cut the pineapple flesh into smaller pieces and set aside.

Heat the nonstick pan on medium heat and add oil.

Stir fry the cashew nut until golden brown and set aside.

Half the amount of oil if theres a lot remaining. Add in garlic and stir-fry them till golden brown.

Add shrimps and shredded chicken in and saute for a minute.

Crack in the eggs, each at a time then stir them in a circular motion till they are cooked. (Alternate: You can choose to beat eggs in a bowl first)

Add the overnight rice, turmeric powder, curry powder, sugar and fish sauce. Stir them evenly and cook for another 30 seconds.

Add in pineapple and cashew nuts that you prepared. (Depending on personal preferences, you can add moer sugar if you think its not sweet or salt if you think its not savoury enough)

Give it a last stir before serving.

Place the fried rice in the “bowl” you prepared jus now and garnish with spring onion.

I like this Recipe - 16
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