Pineapple Fried Rice

Its not often I mix multiple protein sources in one meal, but a stir-fry rice is one. The beauty of this recipe is that you can do whatever you want really. Every time I make it there’s something different about it, but its so simple and great for using up any leftovers that you can never get bored with it. Just follow the same principles of making it and you can’t go wrong. I’ve made it with both fresh and tinned pineapple and both work just as well. Too many protein sources? Lose the prawn or the chicken. I often make it with just prawns but I added the chicken this time to make it stretch further as I needed to serve 3 people. Bacon would also be a nice addition if you fancied something different. Allergic to, or don’t like eggs? Then skip this step. I don’t believe the dish suffers for not having egg added to it. 

Print Recipe

Pineapple Fried Rice

Keyword

Carrot, Cashew Nuts, Chicken, Egg, Peas, Pineapple, Prawn, Rice

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 175 g basmati rice
• 1 tsp coconut oil
• 1 bunch spring onions
• 1 piece ginger
• 2 chillis
• 2 cloves garlic
• 1 skinless boneless chicken breast
• 2 carrots
• 150 g frozen peas
• 300 g fresh or frozen pineapple approx.
• 250 g frozen cooked peeled prawns approx.
• 2 eggs
• 2 tbsp soy sauce
• 1 large handful fresh coriander
• 90 g cashew nuts

Keyword Carrot, Cashew Nuts, Chicken, Egg, Peas, Pineapple, Prawn, Rice Prep Time 15 minutes Cook Time 10 minutes Servings people Ingredients 175 g basmati rice 1 tsp coconut oil 1 bunch spring onions 1 piece ginger 2 chillis 2 cloves garlic 1 skinless boneless chicken breast 2 carrots 150 g frozen peas 300 g fresh or frozen pineapple approx. 250 g frozen cooked peeled prawns approx. 2 eggs 2 tbsp soy sauce 1 large handful fresh coriander 90 g cashew nuts

Instructions

To prepare:

1. Firstly cook the basmati rice by adding it to a pan of boiling water and leaving to simmer for 10-12 minutes. Once cooked strain and set to one side.
2. Toast the cashew nuts by scattering them on a baking tray and placing in a preheated oven to 190 degrees celsius for 10 minutes.
3. Trim the spring onions, peel off the top layer and slice in to thin rounds.
4. Peel and grate the garlic and ginger.
5. Thinly slice the chilli.
6. Peel and dice the carrots.
7. Add the spring onions, chilli, garlic, ginger and carrot to a wok with the coconut oil.
8. If using fresh pineapple, peel and core it before cutting in to bite sized chunks. If using tinned, pour off the juice and slice to size if required.
9. Cut the chicken in to bite size pieces.
10. Weigh out the frozen peas.
11. Crack the eggs in to a cup and lightly whisk.

To cook:

1. Heat a wok over a high heat and fry the contents for 3 minutes, stirring regularly.
2. Add the chicken and continue to fry for 1 minute.
3. Add the pineapple and again fry, stirring regularly for 1 minute.
4. Add the peas and prawns to the wok and keep frying for 2-3 minutes until they are no longer frozen.
5. Add the cooked rice and keep stirring for 1 minute.
6. Pour in the soy sauce and mix well.
7. Pour over the eggs and leave to sit for 1 minute before stirring again to combine.
8. Shred the coriander and sprinkle over and stir.
9. Sprinkle over the cashew nuts and again stir.
10. Remove from the heat and serve.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.