Fried rice is a recipe that is simple but requires skill to ensure the vegetables are not overcooked and the rice isn’t mushy. It is a healthy food recipe because of the rich vegetables that abound in the dish.
The Malaysian pineapple fried rice adds more spice to this meal with the addition of pineapple and its overall presentation.
Malaysian Pineapple Fried Rice
3 cups of cooked, cold rice(rice must be chilled and prepared a day before)
3 cloves garlic – finely chopped
12 medium-sized shrimp
Carrot (cut like matchsticks)
1 medium red bell pepper—diced
1/2 large pineapple—hollowed out; fruit cored and cubed (save the juice)
1 tbsp raisins
1 tbsp of spicy curry powder
1 tsp toasted fermented shrimp paste (belacan), optional
1 tbsp soy sauce
Salt and finely ground white pepper to taste
1/2 cup roasted unsalted cashews
Chopped green onion, sliced red chilli and/or cilantro leaves for garnish
Heat one tablespoon of oil on medium heat in a wok or a pan. Add one clove of the chopped garlic and sauté until you perceive an aroma. Then add shrimp until cooked and then set aside the mixture.
In a pot first heat two-and-a-half tablespoon of oil set in medium-high heat and sauté, add the rest of the chopped garlic, then add carrots and cook for one to two minutes until they are soft. Then add the red bell pepper and cook for a minute.
Add the chilled cooked rice, the pineapple chunks, the juice and the raisins. Stir the mixture and cook.
Then add curry powder, soy sauce, salt and the white pepper and stir until evenly distributed.
Add the cashew and cook for a minute.
Serve the rice in the cleaned out pineapple shell and garnish if desired.