- 500 g Any leftover cold rice
- 100 g Pineapple (fresh or canned), diced
- 2 Garlic cloves, peeled and chopped
- 4 Shallots, peeled and sliced
- 100 g Chicken meat, sliced or diced
- 10 Prawns, peeled and deveined – Optional
- 3 tsp Madras Curry Powder
- 2 tbsp Thai Fish Sauce, or Nam Pla Sauce
- 50 ml Olive oil, peanut or any non cholesterol vegetable oil
- 1 Egg – Optional
- Salt and white pepper to taste
- In a bowl, place the cold rice, add the madras curry powder and mix well.
- Add the oil into a wok or non stick frying pan and heat it up.
- Add the chopped shallots until translucent, then add the chopped garlic and sauté stirring consistently until fragrant.
- Add the chicken, prawns and fish sauce.
- Lastly, add the seasoned rice and stir continuously over a high heat for a few minutes.
- Adjust the seasoning to taste.
- Garnish with Julienne of Omelet and shredded lettuce.
Any kind of Asian fried rice works much better if the rice you are going to fry is at least a day old. This dish is perfect for using the leftover rice from a meal the day before, it is economical and very versatile. Even if the rice is a little older than a day, it is still usable and just as good. After you follow this recipe a few times and get a grasp of the fundamentals, you can start to create your own version by adding almost anything to make the fried rice to your preferred taste. It is an easy dish for students to make in their apartment and will not cost them a fortune. Chef Kasdi has garnished his Pineapple fried rice with shredded omelet, shredded lettuce and a few slices of chili. He has also placed some pickled vegetables and a couple of crispy Asian crackers on the side.