Pineapple Fried Rice

Pineapple Fried Rice


4 cups of Cooked Cold Rice
150 g Shrimps, shelled
1/3 cup of Pineapple Chunks
1 tsp Curry Powder
1 Tbsp Light Soy Sauce
2 cloves Garlic, chopped
1/3 cup Frozen Sweet Corn Kernel, thawed and drained
1/3 cup Frozen Sweet Peas, thawed and drained
1/3 cup Roasted Cashew Nuts
1 Large Egg, lightly beaten
2 stalks Scallions, chopped
2to 3 Tbsp Peanut Oil
Ground White Pepper
Sea salt to taste
Fresh Coriander, for garnish (optional)


In a medium pan, heat 1/2 Tbsp of Peanut Oil, and cook the egg. When cooled, finely slice the egg. Set aside.

Combine rice, curry powder, corn kernel, sweet peas, garlic, some sea salt, and pepper in a bowl.

Heat about 1 Tbsp of oil in a wok over high heat. Add the shrimps, and sauté until they are pink and then set aside.

Stir in the remaining oil and turn the heat on high again. Add the rice mixture and stir, and season with soy sauce and pepper. Continue to stir until well combined (about 5 to 6 minutes).

Then add in the pineapple, cashew nuts and shrimps, and give it another stir. To serve, top it with some chopped scallions and eggs. Serve immediately.


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