Ingredients 1 large pineapple
1 tbsp sesame oil
2 cloves garlic, finely chopped (exclude for low FODMAP)
1/2 cup diced ham (exclude for vegetarian option)
1 red capsicum, diced
1 carrot, diced
1 cup fresh pineapple, cubed
2 cups cooked jasmine rice (day old refrigerated rice works best)
1 tsp curry powder (I used Keen's)
1 tbsp soy sauce (gluten free if required)
1 tbsp fish sauce (exclude for vegetarians and add 1 extra tbsp soy sauce)
1 tbsp raw sugar
1 lime, juiced
White pepper, to season (optional)
Birdseye chilli, finely cut (optional)
Coriander leaves, to garnish (optional)
Cut 1/3 of the pineapple lengthways.
Cut around the inside of the pineapple following the skin, taking care not to cut through the skin.
Cut the inside of the pineapple into cubes by cutting slices lengthways, rotating the pineapple 90 degrees and cross cutting.
Scoop out the cut pineapple and set aside 1 cup for the fried rice.
Cut around the outside and then cube the pineapple
Stir fry the garlic in a frypan on high for 1 minute in oil.
Add the ham and stir fry for 2 minutes.
Add the capsicum and stir fry for 1 minute.
Add the carrot and stir fry for 1 minute.
Add the pineapple and stir fry for 2 minutes.
Crack the eggs directly into the frypan and using a spatula break the egg and stir fry.
Add the rice, curry powder, soy sauce, fish sauce, sugar and lime juice to the frying pan, continually stirring for 2-3 minutes until heated through. Season with white pepper if desired.
The rice tastes great
Transfer the rice into the pineapple. Garnish with coriander leaves and chilli. Serve and enjoy!