Pineapple Fried Rice

Pineapple Fried Rice
  • 1 tablespoon cooking oil
  • 2 stalks of dried chilli, cut and soak in hot water for 10 minutes
  • 2 tablespoons of onion, sliced 
  • 1 tablespoon of garlic, sliced
  • 1 piece (about the size of your palm) or 1/3 cup of skinless chicken breast, cut into 0.5cm thickness
  • 1 tablespoon of water
  • 1 egg white (separate the yolk and egg white)
  • 3 tablespoons of cabbage, sliced into 2cm x 3cm
  • 2 tablespoons of capsicum, sliced into 1cm x 1cm
  • 1 cup of rice, boiled 1/3 cup of rice with 2/3 cups of water. When cooked, leave to cool at room temperature. 1 part of rice to 3 part of water
  • 1/3 cup of water spinach, separate stems from leaves and sliced leaves lengthwise
  • 1/4 pineapple, cut into 1.5cm x 0.3 cm
  1. Blend dried chilli, onion and garlic with 1-2 tablespoon of water making it into a paste.
  2. Heat wok and add cooking oil. Add paste and sauté for 5 minutes until fragrant.
  3. Add chicken sliced and 1 tablespoon of water. Stir and cook for about 3 minutes.
  4. Add egg whites and leave for 1 minute before continue stirring.
  5. Add cabbage and capsicum. Stir for another 1 minute.
  6. Add rice and water spinach. Stir well.
  7. Add pineapple and stir well.
  8. Continue cooking for another 3 minutes. (This is to ensure that all liquid has evaporate, especially from the pineapple).
  9. Transfer dish into a serving plate and serve immediately.