Pineapple Fried Rice

Ingredients

• 2 teaspoon curry powder
• 1/2 teaspoon white pepper
• 1 1/2 teaspoon sugar
• 2 tablespoon soy sauce
• 2 tablespoon fish sauce
• 3 tablespoon Extra Virgin Olive Oil
• 15 medium to large prawns or as many as you want, peeled and deveined
• 2 eggs
• 3 cups of cold cooked jasmine rice
• 1/2 cup diced onions and 2 cloves of garlic, minced
• 1 cup fresh pineapple, diced
• spring onions, sliced diagonally to serve
• 1 medium sized tomato, diced
• Pineapple bowl for serving, optional

Method

1. In a wok or a large frying pan, heat 2 tablespoon of extra virgin olive oil until hot over high heat. Pan fry the prawns without stirring until they're at least halfway done and slightly browned on the underside; flip and cook the other side just until done. Remove the prawns from the pan and leaving all the oil behind.
2. Add more oil to the wok if needed, then add the diced onion and minced garlic. Set aside in the pan.
3. Add the eggs and scramble slightly. When the egg is half way cooked, add the rice and onion/garlic mixture and toss to mix.
4. Add the curry powder, fish sauce and soy sauce, sugar, pepper and toss until all the rice grains are evenly coated in the seasoning.
5. Taste the fried rice and toss in the pineapple and tomato then allow the rice to sit undisturbed for 10-15 seconds to allow the rice to toast and brown slightly. Toss everything and repeat the toasting process a few more times.
6. Turn off the heat and stir in the sliced spring onion. Serve on a plate or if you are feeling a bit fancy, can serve it in a 'pineapple bowl' and add garnish of cucumber slices or tomato slices.

Product used in recipe

• Squid Brand - Fish Sauce