Pineapple combination fried rice
112 g, (buy 125g), fat trimmed
4 individual, thinly sliced
1 medium, chopped
skinless chicken thigh
270 g, (Buy 300g) fat trimmed, chopped
2 clove(s), crushed
2 baby, chopped
450 g, chopped
300 g, peeled, halved lengthways
cooked brown rice
2 cup(s), (340g)
reduced salt soy sauce
2 medium, lightly beaten
- 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.
- Add chicken and garlic and cook, stirring, for 5 minutes or until chicken is almost cooked. Add curry powder and cook, stirring, 1 minute.
- 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.
- 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.