I know everyone has their own unique way of cooking fried rice. I guess, the most important is to have a "quick" hands on cooking on a very high heat. Well, you may noticed my cooking style might be a little bit different from the others. But, I bet you will succeed using my method! It works all the time, perfect bowl of fried rice. Have a go!
Pineapple Fried Rice
5 cups of Cooked Cold Rice, preferably overnight
1 1/2 cups of tin Pineapple Chunks, drained
150 g Prawns, shelled and deveined
1/3 cup Sweet Corn Kernel
1/3 cup Frozen Sweet Peas, thawed and drained
1/3 cup Roasted Cashew Nuts
30 g Raisins
2 Large Eggs, lightly beaten
1 Tbsp Light Soy Sauce
2 cloves Garlic, chopped
2 Thai Birds Eye Chili, chopped
2 stalks Scallions, chopped
2 Tbsp Peanut Oil
Ground White Pepper
Sea salt to taste
In a medium pan, heat 1/2 Tbsp of Peanut Oil, and cook the egg. When cooled slightly, finely shred the eggs. Set aside.
In a large wok with a low heat. Add 1/2 Tbsp of Peanut Oil and saute the garlic until they are golden in color. Set aside.
With moderate heat, saute the prawns until they are pink and then set aside.
Stir in the remaining oil and turn the heat on high. Add the rice and stir briefly. Then add the chili, corn kernel, peas, pineapple and garlic. Stir quickly for about 5 minutes.
Then add in the cooked prawns, cashew nuts and eggs. Followed by the soy sauce and some grounded white pepper and sea salt to taste. To serve, top it with some chopped scallions. Serve immediately.