Pineapple combination fried rice
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Adding pineapple to your fired rice adds a sweet burst of freshness.
Ingredients
Sesame oil
2 tsp
Shortcut bacon
112 g, (buy 125g), fat trimmed
Green shallot(s)
4 individual, thinly sliced
Red capsicum
1 medium, chopped
Chicken thigh, skinless, raw
270 g, (Buy 300g) fat trimmed, chopped
Garlic
2 clove(s), crushed
Curry powder
1 tsp
Bok choy
2 baby, chopped
Pineapple
450 g, chopped
Raw peeled prawns
300 g, peeled, halved lengthways
Cooked brown rice
2 cup(s), (340g)
Reduced salt soy sauce
1½ tbs
Egg(s)
2 medium, lightly beaten
Fresh coriander
⅓ cup(s)
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook bacon, capsicum and half the shallots, stirring, for 3–5 minutes or until softened.
2
Add chicken and garlic and cook, stirring, for 5 minutes or until chicken is almost cooked. Add curry powder and cook, stirring, 1 minute.
3
Add bok choy and pineapple and cook, stirring, for 2 minutes or until bok choy has wilted. Add prawns, rice and soy sauce and cook, stirring, for 5 minutes or until prawns are cooked.
4
Push rice to side of pan. Add egg and cook, stirring, for 2 minutes or until set. Stir into rice mixture. Serve topped with coriander and remaining shallots.
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