![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9GPyZXdJL2pa81gA9rdLAArWJrqaQ1mfGSbWB1OYD6RrWgIxRoGE4_DcEZ7E46jBNyZocc-odXp8XyiZHAwIqWbJKb-rLAOI_uHx_0FyiwOC1dDv0ya-55DgeDh2JMYXPa2OGOcQdXEE/s400/curry+fried+rice.jpg)
2 cups of cooked rice
200 g chicken breast meat - marinate with salt n pepper
some prawns - marinate with salt and pepper
200 g chicken breast meat - marinate with salt n pepper
some prawns - marinate with salt and pepper
some pineapple (diced)
a handful of roasted cashew nut
2 eggs (beaten)
1 tomato (chopped into pieces)
bell pepper (diced)
white onion (diced)
garlic (minced)
garlic (minced)
1 tbsp curry powder
some baby corn (canned)
salt and pepper to taste
salt and pepper to taste
- Heat some oil in a wok and make scrambled eggs. Dish out and set aside.
- Stir fry the white onion and garlic until fragrant. Add in the chicken meat and prawns and continue to stir fry until meat is cooked.
- Add in the baby corn, bell pepper and tomato and pineapple.
- Add in the rice and mix well. Add in the scrambled eggs. Add the curry powder and stir fry for a while.
- Season with salt and pepper. Sprinkle some cashew nuts over the cooked rice and serve warm.