Pineapple Fried Rice

Yield: 4

Total time:  20min


Rice | 3 Cups cooked rice (can be several days old)

Chicken Stock | ¼ Cup

Curry Powder | 2 tsp.

Light Soy Sauce | 3 Tbl.

Garlic | 3 cloves finely chopped

Pineapple Chunks | 1+ ½ cups fresh Pineapple Chunks

Frozen Peas | 1 Cup

Carrots | 2 Lg. chopped into small cubes

Golden Raisins | ½ cup.

Cashews | ½ Cup

Spring Onions | 3 onions finely chopped

Cashews | ½ cup

Coriander | 1/3 cup fresh (optional)


  1. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set Aside.
  2. Drizzle 1-2 Tbl. Olive oil into a large frying pan over medium-high heat. Add garlic and stir- fry until fragrant.
  3. Whenever work pan becomes dry add stock as needed.
  4. Add carrots and fry for 3-4 min.
  5. Add Peas, Raisins, Cashews, and a little more stock. Fry 1-2 min.
  6. Add rice, pineapple chunks, onions, and rice. Avoid adding more stock at this point so the dish doesn’t become soupy.
  7. Drizzle the sauce from step 1 and gently stir-fry to combine over medium-high heat. Stir-fry for about 5-8 minutes (rice may start “dancing”) until desired lightness is achieved.
  8. To serve place in carved out pineapple or on a plate. Top with fresh corridor

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