Curry
Pineapple Fried Rice
|
Ingredients:
• 1. Rice, cleaned, washed 600
g.
• Water 525 ml.
• Pineapple juice 300 ml.
• One of pandan leaf (screw pine leaf)
• Unsalted butter 130 g.
• Garlic, peeled, chopped 40 g.
• Onions, peeled, chopped 120
g.
• Meat curries 17 g.
• Pineapple, skinned, diced 200 g.
• Raisins 65 g.
• Knorr all purpose seasoning
40 g.
• Cashew nuts roasted
75 g.
• Spring onions, sliced
40 g. |
Method:
•
Place the rice, water, pineapple juice and pandan
leaf in a rice cooker and cook the rice
• Remove and set aside to cool.
• Melt the butter in a wok over medium heat
• Add in chopped garlic, onions and curry powder,
sauteed until fragrant.
• Add in rice, pineapple skinned, diced and the
rest of the ingredients except the spring onions.
• Stir-fry well for about 10 minutes.
• Season with Knorr all-purpose seasoning. Remove
and keep warm.
• Serve by place fried rice in serving plates
and garnish with sliced spring onions.
|
