Pineapple Fried Rice

Recipe courtesy of Chef Forest Leong

Portion For : 4 serving

INGREDIENTS :

• Royal Umbrella Thai Hom Mali Rice (cooked and cooled down) - 4 cups
• Chicken Breast (diced) - 80g
• Canned Pineapple (diced) - 1 ½ cup
• Shallot (sliced) - ¼ cup
• Garlic (chopped) - 15g
• Coriander Root - 10g
• Butter - 30g
• Curry Powder - 30g
• Chicken Floss - 1 cup (optional)

SEASONING :

• Cooking Oil - 60ml
• Salt - 1 tsp
• Fine Sugar - ½ tsp
• White Pepper Powder - 1 tsp 

Garnishing :

• Coriander Leaf 
• Red Chili (sliced) - 10g
• Roasted Pine Nut - ½ CUP (optional)

 

METHOD OF PREPARATION

1. Season the cooked rice with salt and sugar. 
2. Pound garlic, coriander root and pepper powder together into paste. 
3. Heat up oil in wok (medium heat) and add in the garlic paste.
4. Put in chicken meat and cook for a few minutes.
5. Add curry powder, cooked rice, shallot and some seasoning for taste. 
6. Add pineapple, top with chicken floss, pine nut, red chili and coriander leaves then serve.