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Pineapple Fried Rice Recipe (1 serving)
(Adapted from ‘Rasa Malaysia’ Thai Pineapple Fried Rice Recipe)
200 grams leftover cooked rice (I use brown rice)
2 cloves of garlic
112 grams fresh pineapple(I used S&W fresh pineapple from NTUC Fairprice)
112 grams shrimp (shelled and deveined, leave whole or cut into small pieces) (substitute with chicken if shrimp not available)
2 tbsp cashew nuts (optional)
1 tsp of shrimp paste ( I substituted with oyster sauce)
1 tbsp fish sauce
1/2 tbsp pineapple juice (I used canned Delmonte pineapple juice from NTUC Extra)
1/4 tsp dark soy sauce (for coloring) (I used Kwong Cheong Thye Chicken Rice dark soy sauce)
1 fresh red chili (seeded and cut into smaller pieces)
2 tbsp oil
cilantro leaves for garnish
Heat up a wok and add cooking oil
Stir fry garlic, red chili and shrimp paste until aromatic.
Add shrimp and stir fry until half-cooked.
Add rice, pineapple pieces, pineapple juice, and do a few quick stirs.
Add fish sauce and dark soy sauce to blend well with rice.
Stir fry for another minute or so, dish out and serve immediately
If you have cashew nuts, add them towards the end of the cooking process.
If you want a more substantial meal, add a sliced hard-boiled egg to the dish
I wanted more vegetables so I added bean sprouts after adding fish sauce and dark soy sauce and stir fried for about a minute
I cooked for a family of four so I multiplied by four the ingredients stated above
If you are cooking for one, extras can be frozen and reheated for a meal later on
Cost (for 1 serving )assuming you already have staples like rice and stated seasonings
Chicken fillet 100grams $1.00
Fresh pineapple 100grams $0.70
Estimated cost for 1 serving- $1.70