Pineapple Fried Rice

Pineapple Fried Rice

Recipe by Evelyn Liu from tasty.co

Lunch

Ingredients

2

2 servings

  • 1 pineapple
  • 8 tablespoons vegetable oil, divided
  • 2 eggs, beaten
  • ½ lb king prawn
  • 3 cloves garlic, minced
  • 1 red chili, finely diced
  • 1 onion, finely chopped
  • 1 ¾ cups rice, cooked
  • 1 cup mixed vegetable
  • 1 tablespoon fish sauce
  • 1 lime, juiced
  • 2 spring onions, finely chopped

Instructions

  • Using a sharp knife carefully cut the pineapple in half lengthways.
  • Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
  • Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
  • In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
  • Once cooked, push the eggs to a side and add in the prawns to the other side.
  • Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
  • Heat the wok until smoking hot and pour in 6 tablespoons of oil.
  • Add the garlic, chilli, and onion and stir until fragrant.
  • Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
  • Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
  • Serve in the empty pineapple halves, along with some lime juice and spring onions.
  • Enjoy!

Nutritional Facts

Per 2 servings

  • Calories: 893
  • Carbohydrate: 48g
  • Fat: 63g
  • Fiber: 10g
  • Protein: 37g
  • Sugar: 19g

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