Vegetarian pineapple fried rice - featured in group recipes

Ingredients

• 1 medium size pineapple
• 3 cups of cooked rice
• ¾ cup diced carrot
• 1 cup pineapple chunks
• 1/3 cup roasted cashew nuts
• ½ cup diced baby corn
• ½ cup cooked edamame beans
• ½ cup chopped parsley
• ¼ cup diced spring onion
• 6 pcs thinly sliced red chilly
• 1 cube vegetable bullion stock
• 3 tsp chilly oil
• ½ tsp ground white pepper
• 1 tsp salt
• 2 tbsp soya sauce
• 1 egg
• (A)
• 1 tsp chopped garlic
• ½ cup diced white onion
• 1 green chilly
• 1 red chilly
• 2 tsp galangal
• 2 tbsp bunga kanta

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Preparation

• Blanch diced carrot into boiling water for 1 min and deep into cold bath. Drain water and set aside.
• Heat oil in wok, add (A). Fry till fragrance and add egg. Add cooked rice and stir fry till rice is shiny.
• Add baby corn and pineapple chunks, soya sauce, vegetable stock, chilly oil and stir fry for 2 mins. Add edamame beans, and cashew nuts and stir fry for another min.
• Finally add chopped parley and mix well. Add salt and white pepper to taste. Garnish with diced spring onion slices of red chilly and serve.

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