Pineapple fried rice

Pineapple fried rice. Crushed, Chopped, 2 eggs, beaten.

Cassie Best

10 + 30 min · 4

Ingredients

• 6 g Crushed
• 100 g Chopped
• 110 g 2 eggs, beaten
• 85 g Raw peas
• 154 g Dry; yields about 400 g cooked
• 400 g Roughly chopped into chunks
• 15 g Olive oil
• 1 g Chinese five-spice powder
• 10 g Sesame oil
• 10 g Soy sauce

Preparation

1. Cook the dry long-grain rice according to the packet, usually 12–15 minutes. Drain well; the target is about 400 g cooked rice. Spread out to release steam and use promptly. Heat 5 g olive oil in a wok, add the beaten eggs and cook until set. Roll up the omelette and slice into ribbons. Reserve 10 g olive oil for stir-frying.
2. Heat the remaining 10 g olive oil. Add the garlic, chopped spring onions and five-spice powder.
3. Stir-fry until fragrant, then add the cooked rice, peas, sesame oil and soy sauce.
4. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.