This recipe is inspired by a couple of different pineapple fried rice recipes; I can’t actually find the original recipe I used.
- pre-cooked rice (2 cups dry) (we used brown)
- 1 onion, julienned (or finely chopped)
- 3 cloves garlic, minced
- 1 tsp curry powder
- 2 pork chops (or other meat), cut into bite-sized pieces
- 3 eggs
- vegetables to taste (chopped): we used 1 head broccoli, carrots, peas
- 1/3 cup crushed peanuts
- 1-2 mangos, chopped
- juice of 1-2 limes (1 large lime or 2 small ones)
- 2 Tbs fish sauce
- 4 Tbs soy sauce
- bean sprouts
- (optional) Marinade the cut up meat in soy sauce.
- With your hands, mix rice with some oil so that the grains are separated.
- Combine lime juice, fish sauce, soy sauce in a bowl to make the sauce.
- Stir fry onion, garlic, chili powder.
- (optional) Toss the meat with some corn starch.
- Stir fry meat. Stir fry vegetables, or steam them separately to be added later.
- Stir fry eggs.
- Stir fry rice. Note that with this quantity of rice, it was basically impossible to get it properly fried. One could scale down the recipe or fry rice separately, in batches.
- Mix in the sauce (making sure it cooks for a bit), the rest of the veggies, peanuts, mango.
- Serve with a topping of bean sprouts.
- This is a relatively low-meat version.
- Chili powder could work well if you like things spicy.
- The large amount of rice made the whole thing a bit unmanageable. Scaling the recipe down to 1 or 1 1/2 cups dry is probably a better idea.