STEP 1.To make the pineapple bowl, cut the pineapple skin 1inch thick layer and remove it. Do the same on the opposite side but stop cutting 2 inches from the end.

STEP 2.With a sharp knife cut carve all the way around the pineapple. The tip of the knife should be seen from the other side. Once all four sides have been loosened, the block of flesh should slide out in one piece.

STEP 3.Use bamboo skewers or toothpicks to fix the cut flap back to the pineapple to make a secure base. Pineapple bowl is ready.

STEP 4.-1dice 1 cup pineapple into ½ inch cubes. Do not use the centre of which is hard.

STEP 5.-2clean and devein 8 to 10 shrimp. Place them in a bowl and season with salt and pepper to taste, 1 clove ground garlic, 1 tsp ground ginger and a drizzle of olive oil. Mix and set aside for 15 minutes.

STEP 6.-3dice ⅓ cup ham into ⅓ inch cubes and keep aside.

STEP 7.-4dice ⅔ cup mixed vegetables (beans, peas, carrots etc). Frozen vegetables can be used.

STEP 8.-5heat the wok on high till it smokes. Then add 2 tbsp oil and swirl to let the oil cover all the hot surface of the wok.

STEP 9.-6add the shrimp and cook for 20 seconds on each side. Turn off the heat and take the shrimp out of the wok while tilting the wok away from the shrimp so that the oil drains away to the other side of the wok.

STEP 10.-7into the same oil add 3 tbsp cashew nuts and ⅓ cup cubed ham. Stir fry for a few minutes on medium heat.

STEP 11.-8then add the diced mixed vegetables and pineapple cubes. Keep stirring for a few minutes until the fruit and the vegetables are a little soft.

STEP 12.-9then tilt the wok to one side to let the oil drain and crack and 1 egg into the hot oil and scramble. Then mix it well with the rest of the ingredients.

STEP 13.-10turn off the heat and empty the wok into a large bowl.

STEP 14.-11if the wok is dry add 1 tbsp oil and add 2 cups of cooked rice.

STEP 15.-12using a spatula break up the lumps and keep stirring the rice on high heat for a few minutes. The rice should turn fluffy.

STEP 16.-13drizzle fish sauce or soy sauce over the rice and mix immediately before the sauce evaporates on the hot wok.

STEP 17.-14then add 1 tsp turmeric powder for colour and 1 tsp sugar and stir to mix well.

STEP 18.-15introduce all the sauteed ingredients back into the wok and mix with the rice to combine well. Taste and adjust the seasoning if required.

STEP 19.-16at this stage add 2 tbsp dried meat floss (optional) and 2 tbsp raisins (optional). Toss well with the fried rice.

STEP 20.-17transfer the fried rice to the pineapple bowl and serve.

Nutrition
value

2287

calories per serving

82 g Fat55 g Protein328 g Carbs13 g FiberOther

Current Totals

82 g Fat
55 g Protein
328 g Carbs
13 g Fiber

MacroNutrients

Carbs
328 g
Protein
55 g
Fiber
13 g

Fats

Fat
82 g

Vitamins & Minerals

Calcium
111 mg
Iron
24 mg
Vitamin A
15 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
1 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
415 mg
Manganese
5 mg
Phosphorus
1002 mg
Selenium
33 mcg
Zinc
10 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Pineapple Fried Rice Recipe

ingredients serve

Ingredients For Pineapple Fried Rice Recipe

Directions : Pineapple Fried Rice Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

More Recipes by Slurrp

You may also like

Company

Legal

Quick Links