This is an easy-to-cook dish that many people do not attempt because they either find it a chore to cut a whole pineapple or do not know how to do so. This is not a problem in my recipe as I use can-tinned pineapple! Now there is no reason not to enjoy this bright and cheery dish! (;
I served this dish with Thai Basil Beef (video recipe coming soon!) and therefore omitted protein ingredients from the fried rice and garnish. However, if you want to serve this as a one-dish meal, you can add sliced chicken or other seafood ingredients like cooked prawns over the fried rice as a garnish.
3 shallots (chopped)
3 cloves of garlic (chopped)
350 g cooked white rice (overnight preferred)
1 tin canned pineapple or fresh pineapple (cubed)
1/2 of each colour - green, red and yellow - peppers (cubed)
~ Sauces ~
1 tsp turmeric power
1 tbsp pineapple juice (from can)
1 tbsp fish sauce
1 cube chicken stock
~ Garnish ~ (optional)
Roasted cashew nuts
Pork or chicken floss
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Step 1: Prepare Sauce Mixture
Prepare sauce mixture by placing chicken stock, pineapple juice, turmeric powder and fish sauce into a bowl. Stir well, ensuring that there are no lumps and set aside for later.
Step 2: Stir-fry Garlic & Shallots
Heat a frying pan over medium heat and add cooking oil. Once oil is hot, add garlic and shallots, and fry until fragrant.
Step 3: Add Peppers and Pineapples
Add in peppers and cook for 1-2 minutes. Add in pineapples and stir-fry for another minute.
Step 4: Add Rice
Add cooked white rice and mix until well distributed with the rest of the ingredients.
Step 5: Add Sauce Mixture
Pour in sauce mixture prepared earlier (see Step 1) and stir until evenly mixed.
Step 6: Serve Hot With Garnish
Serve hot and garnish with roasted cashew nuts, dried raisins and pork/chicken floss.