Ingredients3 cups cooked rice (left overnight in fridge)
10 medium-sized prawns - shelled, deveined and cut into halves
1 chinese sausage - diced
1/2 cup frozen green peas - thawed
3/4 cup pineapple chunks - cut from a fresh pineapple and reserve the shell
2 shallots - chopped
4 cloves garlic - chopped
3 tbsp fish sauce
2 tbsp soy sauce
11/2 tbsp curry powder
salt and pepper to taste
3 tbsp cooking oil
- Heat up 2 tbsp oil in a wok over high heat. Break the eggs into the wok and fry for about a minute, breaking up the eggs. Remove from wok and set aside.
- Add another tbsp of oil to the wok. Reduce heat to medium and fry shallot and garlic until very lightly browned. Add chinese sausage and stir fry for a while Add prawns and stir fry for another minute. Remove from wok and set aside.
- With the remaining oil, stir fry the rice over high heat for a few minutes. Add fish sauce, soy sauce and curry powder and fry to mix well. Return all cooked ingredients to the wok. Add pineapple chunks and green peas and stir fry to combine well. Sprinkle some salt and pepper to taste.
- Scoop the fried rice into the pineapple shell and serve hot.