Pineapple Fried Rice

Name: Pineapple Fried Rice
Ingredients: 50g Chicken (diced); 150g Shrimp (peeled); 70g Canned pineapple (cubed); 20g Onion (diced); 1 Red chili (sliced); 10g Garlic (minced); 1 Egg (beaten); 15g Raisins; 300g White rice (cold rice); 7g Basil (add before serving); 15g Pork floss; 1 tsp Cornstarch; 30ml Salad oil; 1/4 tsp Salt; 1/4 tsp Chicken powder; 1/4 tsp Ground pepper

Hong Kong-style fried rice enhanced with the sweet and sour aroma of pineapple, basil, and pork floss.

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Story

This vibrant Hong Kong-style fried rice brings a delightful balance of flavors, elevated by the sweet and tangy fragrance of juicy pineapple, fresh basil, and savory pork floss.

Ingredients

Chicken (diced) 50g

Shrimp (peeled) 150g

Canned pineapple (cubed) 70g

Onion (diced) 20g

Red chili (sliced) 1

Garlic (minced) 10g

Egg (beaten) 1

Raisins 15g

White rice (cold rice) 300g

Basil (add before serving) 7g

Pork floss 15g

Cornstarch 1 tsp

Salad oil 30ml

Salt 1/4 tsp

Chicken powder 1/4 tsp

Ground pepper 1/4 tsp

Instructions

Preparation

Process the chicken and shrimp. Wash the mushrooms and carrots, drain well, and dice. Blanch in boiling water, remove, rinse with cold water, drain, and set aside. Fry the pine nuts in cold oil over low heat until golden brown, then remove, drain, and set aside.

Mix Rice

Mix the cooked white rice and spinach puree evenly, then set aside (the spinach puree step can be omitted if unavailable).

Stir-fry

Take a pan, add salad oil and heat over medium heat. Add the mixed rice, then add the diced mushrooms, diced carrots, and seasonings. Continue to stir-fry over medium heat until the rice is dry, loose, and fragrant, then sprinkle with the pine nuts.