Chilli and Pineapple Fried Rice is a great way to use up any leftover ham and prawns from Christmas day. Chilli and Pineapple Fried Rice is the perfect combination of sweet and savoury flavours, the charred pineapple adds sweetness, and the chilli oil brings the heat.
Chilli and Pineapple Fried Rice
Serves 4
Ingredients:
¼ cup peanut oil, plus extra to brush pineapple
1 tbsp grated ginger
2 cloves garlic, crushed
150g leftover ham, chopped
100g leftover cooked prawns, chopped
5 cups cooked long-grain rice, cooled
¼ cup kecap manis, plus extra to serve
1 tbsp Asian chilli oil, plus extra to serve
3 eggs, lightly beaten
1 bunch garlic chives, chopped
300g pineapple, skin on, cut into 1cm thick slices
Micro coriander, to serve
Method:
Heat the oil in a wok or large frying pan over high heat. Add ginger and garlic and cook for 30 seconds, until fragrant. Add ham and prawns and cook for 1 minute, or until heated through. Add rice, kecap manis and chilli oil and cook for 4 minutes, tossing frequently. Push the rice to the side, add the eggs and chives and cook for 2 minutes, tossing, or until cooked through.
Preheat chargrill pan to high heat. Brush the pineapple slices with oil. Add to the chargrill and cook for 3 minutes each side, or until charred.
Serve fried rice, topped with charred pineapple, chilli oil and micro coriander and drizzled with kecap manis.
