By Devi Poojari
June 4, 2024
As one of the leading ways to use up leftover rice, this tropical twist is a popular South East Asian delicacy in various parts of the world. Sweet, salt and spicy – this pineapple fried rice has a great mix of protein, carbs and vegetables.
12 medium prawns, cleaned 1 cup leftover rice 2 eggs 1 onion, diced 1 cup fresh pineapple chunks 1.5 teaspoons curry powder 1 tablespoon prawn chilli oil 1 tomato, chopped 1 teaspoon white pepper 2 teaspoons soy sauce ½ cup roasted cashews 2 green onions, chopped 3 tablespoons oil Salt, to taste
Heat a tablespoon of oil in a wok and crack the eggs in to scramble slightly.
Push them aside using a spoon while you heat the remaining oil in the wok to cook the prawns.
Remove the prawns once cooked and add in the onion to cook until slightly aromatic before tipping in the leftover rice.
Follow this up with the soy sauce, white pepper, curry powder and mix well with the eggs.
Add the pineapple chunks and tomato to mix well, followed by the roasted cashews and green onions.
Toss to combine and serve hot in a hollowed out pineapple or a serving tray.