Pineapple Fried Rice
- 16 - 30 Minutes
- 1 bowl/250g Tilda Premium USA Long Grain Rice
- 1 Pineapple
- 20 pieces Prawns, washed & deveined
- 100g Asparagus, chopped
- 2 sprig Spring onion, chopped
- 3 Shallots, sliced
- 1 tbsp Chopped ginger
- ½ tsp Salt
- 1 tbsp Fish sauce
- ½ tsp Ground pepper
Cook the rice following the pack instruction, then spread it out to dry and set aside. Or use 1 pouch of Tilda Premium USA Long Grain Rice (250g)
Cut the top of the pineapple (¼) horizontally to form a lid, remove the flesh out and excess juice from both ends of the pineapple, and then cut it into cubes. By taking out the flesh, it should create a bowl shape.
Stir fry the shallots and ½ tbsp ginger until fragrance, set aside. Then fry the asparagus with ¼ tsp salt for a while, set aside.
Fry ½ tbsp ginger until fragrant, add prawns and fry for a while, set aside.
Stir fry the cooked rice on high heat for 2 minutes, then add fish sauce and cubed pineapple, then the rest of ingredients and mix well. Last add salt and ground pepper and mix well.
Lay the fried rice into the pineapple shell and put into the oven, bake at 150c for 10 minutes