Pineapple Fried Rice

Pineapple Fried Rice

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 27, 2019.
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Ingredients

Fried Rice

  • 1 brown onion, finely diced
  • 1 carrot, diced
  • 2 spring onions, thinly sliced
  • 3 cloves garlic, roughly chopped
  • 1/2 cabbage, thinly sliced until you have 2 cups
  • 1 cup frozen peas
  • 1 pack fried rice spices
  • 2 packs pre-cooked coconut rice
  • 1 pack makrut lemongrass paste
  • 1 can pineapple, drained
  • 1 pack cashews
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil

Egg

  • 4 eggs

To Serve

  • 1 pack crispy shallots

Steps

  1. Prep veggies. Set aside.
  2. Prep & cook eggs. Whisk eggs in a small bowl with a pinch of salt. Heat a drizzle of oil in a large non-stick fry-pan or wok on medium heat. Add egg and cook, undisturbed, for 2-3 minutes until set and golden brown underneath. Carefully flip over and cook for about 30 seconds on the other side until cooked. Removed from pan and keep warm. Reserve pan.
  3. Cook veggies. Return pan/wok to high heat with a drizzle of oil. Cook onion, carrot, spring onions, garlic, cabbage and peas for about 5 minutes, until just tender.
  4. Cook rice. Add fried rice spices and makrut lemongrass paste to pan with veggies and cook, stirring, for about 1 minute, until fragrant. Squeeze rice in packs to separate grains and add to pan along with drained pineapple, cashews, sweet chilli sauce, soy sauce and sesame oil. Stir-fry for 5-6 minutes, until combined and hot through. Season to taste with soy sauce.
  5. To finish. Slice egg into thin ribbons.
  6. Serve rice topped with egg and crispy shallots.

Nutritional Information

Energy 2311 kj
552 kcal
Protein 18.9g
Carbohydrate 54.0g
Fat 27.3g