Pineapple fried rice

20 min · serves 3

Day-old rice fries up looser than fresh. Pat the pineapple dry before it hits the pan or the rice turns soggy.

Ingredients

• 500 g Day-old cooked rice
• 250 g Pineapple
• 150 g Prawns
• 2 eggs Eggs
• 60 g Onion
• 50 g Roasted cashews
• 30 g Raisins
• 5 g Curry powder
• 20 ml Fish sauce
• 15 ml Soy sauce
• 2 stalks Spring onion
• 30 ml Cooking oil

Method

1. Halve the pineapple lengthways, scoop out the flesh and keep the shell as a serving bowl if you like.
2. Cut the pineapple into 1.5 cm cubes and blot off the excess juice with kitchen paper.
3. Heat the oil in a hot pan, pour in the beaten eggs, cook until just set, then lift them out and set aside.
4. Stir-fry the diced onion for 1 minute, add the prawns and cook another 90 seconds until they turn pink.
5. Add the rice, spread it across the pan and leave it undisturbed for 30 seconds to catch slightly before stirring.
6. Sprinkle in the curry powder, add the fish sauce and soy sauce, and toss quickly until the grains separate and colour evenly.
7. Return the pineapple, raisins, cashews and egg to the pan, toss for 1 minute and finish with chopped spring onion.

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