Pineapple Fried Rice

11 Mar 2015

  • 3 tbsp vegetable oil
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1 tbsp oyster sauce
  • 10 prawns, peeled, de-veined and diced
  • 4 cups cooked day-old white rice, refrigerated
  • 100g diced pineapple, fresh or tinned
  • 2 tbsp raisins
  • 2 tbsp roasted cashew nuts

For sauce:

  • 1 tsp ground turmeric
  • 1 tbsp pineapple juice (optional)
  • 1 tbsp fish sauce
  • 1 tbsp chicken stock powder

To garnish:

  • pork or chicken floss
  • fresh coriander leaves
  1. Mix all the sauce ingredients in a bowl and set aside.
  2. Heat oil in a wok over medium-high heat. Fry the shallot and garlic for about 30 seconds.
  3. Add the oyster sauce and prawns and stir-fry for a minute.
  4. Add the rice and sauce and stir-fry vigorously so that everything gets coated evenly.
  5. Add the pineapple, raisins and cashews and stir-fry for another minute or two.
  6. Ladle the rice into serving bowls or plates and garnish with chicken floss and coriander leaves. Serve immediately.

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