The husband has been wanting some pineapple fried rice. He wanted to order it a couple of times when we visited our favourite Thai restaurant. However, I’m not a big fan of raisins and it so happens that the fried rice at that food joint is pre-made, and I didn’t want to be picking out raisins from my plate. So in order to make up for it, I made him some. The girls enjoyed the pineapple fried rice too! I omitted curry powder that I usually add because of the girls but I’ll include it in the recipe if you like a little more spice in your rice. Oh, did I mention that you can make this in less than 30 mins? 🙂

Ingredients (Serves 3-4)

  • 3 cups of cooked rice (best made a day before and kept in the fridge)
  • 250g chicken tenders, cut into 1/2 inch pieces
  •  6-8 large prawns, shelled and cleaned
  • 2 eggs, beaten
  • 1 tbsp turmeric powder
  • 1-2 tsp curry powder (optional)
  • 2 tbsp fish sauce
  • 3 cloves garlic, minced
  • 1/2 med yellow onion, diced
  • 3/4 cup frozen mixed veg
  • 1/2 cup cubed pineapple, fresh or can
  • Salt and pepper to taste 
  • 3 tbsp canola oil

Heat pan on med high and add 1 tbsp oil.
Add prawns, season with salt and pepper, and cook both sides.
Set aside.

Add 2 tbsp oil.
Cook onion until slightly translucent.

Add chicken and garlic.
Season with salt and pepper.

When chicken browns, add frozen veg and toss for a min.

Push everything to the side and add in beaten egg.
Scramble egg.

Add rice, breaking it up, and mix well with all the ingredients in the pan.
Add fish sauce, curry, and turmeric powder.
Stir fry until well coated.
Season with salt and pepper to taste.

Lastly add pineapple, and mix well.
Cook for a min or 2 then remove from heat.


Serve with cooked prawns.
Bon appetit!!

Print Friendly, PDF & Email

Tag: , , , ,