Posted in Rice
Ingredients
- 6 tbls oil
- 4 cups cooked long grain rice
- 1 boneless, skinless chicken breast, cut in small chunks
- 16 large shrimp
- 1 pineapple
- high heat oil
- 2 cloves garlic, chopped
- 2 eggs
- 6 tbls soya sauce
- 4 tbls fish sauce
- 1 teas black pepper
- 2/3 cup unsalted cashews
- 4 stems green onions
- 1/2 red pepper
- fresh cilantro leaves
Directions
- Cut pineapple lenghwise and cut out flesh.
- Chop flesh discarding core and reserving pineapple shell (greenery intact) for serving the rice dish.
- Toast cashews in dry fry pan or oven until lightly browned and aromatic.
- Heat oil in wok. Add garlic shrimp and chicken.
- Stir fry meat for 2 minutes and add eggs and cook until partially set.
- Push the eggs to the side and add the rice, soya sauce, fish sauce, tossing to combine.
- Sprinkle with pepper, add cashews, green onions and the reserved pineapple.
- Toss for another 2 minutes until heated through.
- Transfer to pineapple halves and top with sliced red pepper and fresh cilantro leaves
