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Thai Pineapple Fried Rice Recipe (adapted from Rasa Malaysia)

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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

Cook’s notes:
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



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