Vegetarian pineapple fried rice - featured in group recipes

Main Dish
6 servings
20 min
25 min
Very Easy


Number of serving: 6
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


1 tsp chopped garlic

½ cup diced white onion

1 green chilly

1 red chilly

2 tsp galangal

2 tbsp bunga kanta


  • 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.




When does the carrot get added back?

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