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Recipe - Pineapple Fried Rice

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Pineapple Fried Rice is of Thai origin, although this recipe may not adhere strictly to these roots.  If you are into the combination of sweet and savoury flavours, give this recipe a try.

 
Ingredients

Serves 6

• 3 Tbsp. light vegetable oil
• 3 eggs
• 1/2 cup chopped red capsicum
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 1/2 cup frozen corn kernels
• 4 spring onions
• 1 Tsp. crushed garlic
• 1 Tsp. turmeric
• 1/2 Tsp. curry powder
• 1/4 Tsp. allspice
• 2 x 250g Microwave long grain rice
• 3 Tsp. Maggi original seasoning sauce
• 1 Tsp. chicken flavoured stock powder
• 1 x 225g can pineapple pieces in juice
• 1/4 cup sultanas
• 1/2 cup roasted cashews
• 1/4 cup chopped fresh coriander

 
Method

• Scramble the eggs in 1 Tbsp oil, set aside.
• In remaining oil, sauté the capsicum, carrots, peas, corn, spring onions and garlic until they start to soften.
• Stir through spices until fragrant.
• Add the rice, Maggi seasoning, stock powder and pineapple juice from the can. 
• Once the veggies are cooked and the rice is hot, add the pineapple, sultanas, and eggs.
• Garnish with cashew and coriander.

About the Recipe

• This recipe is suitable for vegetarians and if you leave out the eggs is also suitable for vegans.
• Massel make a range of vegan stocks and stock powders. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• You can of course use leftover cooked rice rather than using the precooked packets from the supermarket.  Just make sure that the rice is cooked and cooled in advance, otherwise you will get gluggy fried rice.  Also be aware of safe storage conditions and times.
• Feel free to mix up the veggies with what you like.

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