- 3 to 4 cups cooked rice
- 1 pineapple
- Handful of raw prawns
- 1/4 cup shallots (finely chopped)
- 4 cloves garlic (finely chopped)
- 1/2 cup of red capsicum (chopped)
- 1/4 cup chicken stock
- 1 egg
- 1/4 cup of currants
- 1/2 cup roasted unsalted cashews
- 2 spring onions (finely sliced)
- 3 tablespoons Squid Brand Fish Sauce
- 1 tablespoon soy sauce
- 2 teaspoons of curry powder
- 1/2 teaspoon sugar
- 1/4 cup Kewpie mayonnaise
- Cut a pineapple in half lengthways. Remove the flesh from both halves and chop into chunks. Set aside.
- Combine Squid Brand fish sauce, soy sauce, curry powder, and sugar) together in a cup, stirring to dissolve. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl around, then add shallots, garlic, stir-frying 1 minute.
- Add to wok the chopped capsicum plus 1 to 2 tablespoons chicken stock. Stir-fry 1 to 2 minutes.
- Add the prawns plus remaining chicken stock, 1 to 2 tablespoons. at a time, enough to keep ingredients sizzling. Stir-fry 2-3 minutes until prawns are cooked.
- Push ingredients aside and crack the egg into the pan, stirring quickly to cook (like making scrambled eggs).
- Now add the cooked rice, pineapple chunks, and currants.
- Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat for 5 to 10 minutes.
- Remove from heat.
- To serve, scoop fried rice into each pineapple half. Top with cashews and spring onions. Finally, drizzle Kewpie mayonnaise and serve.
Brands and product used
- Kewpie - Mayonnaise
- Squid Brand - Fish Sauce