Ingredients:
1 (or 2 if serving 4) large pineapple, cut in half, slice and carve out the flesh
2 tbsp vegetable oil
3 cups cooked rice, overnight chilled rice works best
3 eggs, lightly beaten
1 (295 g) chicken breast
1 small yellow onion, diced
2 small sweet peppers, diced
1 cup frozen corn
2 red chilis, finely diced
1/4 cup lemongrass stalk, cut off the lower bulb and remove tough outer leaves then finely chopped
1/3 cup scallions, chopped
3 garlic, minced
1/2 cup roasted unsalted cashews
1 cup fresh pineapple, chopped
1/4 cup fresh squeezed lime juice
1 tbsp soy sauce
1 1/2 tbsp fish sauce
1 1/2 tsp curry powder
Salt, to taste
Garnish:
Scallions, chopped
1 lime, cut in wedges
How to make:
1. Heat wok over high heat, add oil once heated. Add eggs, cook until it turns into a flat omelette. Then add in the chicken, cook for about 2-3 minutes or until chicken is 95% cooked.
2. Mix in onion, pepper, corn, chilis, and lemongrass. Cook for about 3 minutes or until softened. Add in the rice, stir and chop to break up any clumps and cook for about another 3 minutes.
3. Add scallions and garlic. Continue stirring.
4. Now season with soy sauce, fish sauce, curry powder, lime juice, and salt. Stir to mix well. Lastly, add in pineapple and cashews. Stir for about 1 minute, until all the ingredients are well combined.
5. Serve fried rice in prepared pineapple bowls. Garnish with scallions and lime wedge.
