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Cuisine Magazine Recipes

Pineapple fried rice

Posted on : 30-03-2016

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Ingredients 

440g can pineapple pieces in natural juice
2 tablespoons rice bran oil
2 eggs, lightly beaten
450g pork loin medallions, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons curry powder
4 cups cold cooked basmati rice 2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 cup fresh coriander leaves

Method 

Step 1

Drain pineapple, reserving 1/4 cup juice. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up. Stand for 1 minute. Cut into 1cm-thick slices.

Step 2

Add 2 teaspoons of oil to wok. Swirl to coat. Add half the pork. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Add 2 teaspoons oil to wok. Swirl to coat. Add remaining pork. Stir-fry for 3 minutes or until cooked through. Transfer to plate.

Step 3

Add remaining oil and garlic to wok. Stir-fry for 10 seconds or until fragrant. Add curry powder and rice. Stir-fry, breaking up the rice, for 1 to 2 minutes or until heated through. Add reserved pineapple juice, soy sauce, fish sauce, pork and pineapple. Stir-fry for 3 minutes or until heated through. Toss through egg and coriander. Serve.

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