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Pineapple fried rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance fried rice with sweet canned pineapple.
Ingredients:
  • 440g can pineapple pieces in natural juice
  • 36.80 gm rice bran oil
  • 2 eggs, lightly beaten
  • 450g pork loin medallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 5.00 gm curry powder
  • 800.00 gm cold cooked basmati rice
  • 42.00 gm soy sauce
  • 24.40 gm fish sauce
  • 125.00 ml fresh coriander leaves
Instructions:
  • Drain the pineapple, saving 1/4 cup of the juice. Heat a wok over high heat. Add 2 teaspoons of oil, swirling to coat. Pour in the egg, swirling to coat the wok. Cook for 1 minute until just set. Transfer the cooked egg to a board, roll it up, let it stand for 1 minute, then cut into 1cm-thick slices.
  • Heat oil in a wok and stir-fry half of the pork until cooked through. Transfer to a plate. Repeat with the remaining pork.
  • In a wok, add the rest of the oil and garlic, stir-fry briefly until fragrant. Then add curry powder and rice, stir-fry for 1 to 2 minutes to heat through while breaking up the rice. Pour in the reserved pineapple juice, soy sauce, fish sauce, pork, and pineapple. Stir-fry for 3 minutes until heated through. Finally, add egg and coriander, toss, and serve.

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