Pineapple Fried Rice

Ingredients

1 pineapple
1 tbsp vegetable oil
50g diced bacon
1 onion, diced
3 garlic cloves, roughly chopped
¼ cup cashews
250g peeled and deveined prawns
2 eggs, lightly whisked
2 cups cooked rice
1 tsp curry powder
1 tbsp soy sauce
2 tbsp fish sauce
¼ tsp white pepper
roughly chopped coriander to serve (optional)

Directions

To prepare the pineapple bowl, slice the pineapple lengthwise, just off center. Set aside the smaller slice for another use. Use a knife to cut around the perimeter of the pineapple meat to form a bowl shape. Then cut the pineapple meat into slices. Use a spoon to scoop out the pineapple pieces. Cut the core out of the pineapple pieces and dice the pineapple meat (you only need about a 1/3 of a cup of pineapple pieces for the fried rice.

Heat the vegetable oil in wok or frying pan over high heat. Add the bacon and cook for 2 minutes or until bacon fat has rendered and the bacon is crispy. Then add the onion, garlic and cashews. Stir-fry for another minute until onion is soft and starting to char at the edges. Add the prawns and stir-fry until almost cooked. Push ingredients to the sides of the wok and add the egg into the middle. Allow to set for a minute and then stir-fry to combine.

Add the rice, curry powder, soy sauce, fish sauce and pepper. Stir-fry until well combined. Add coriander and toss to combine. Serve in your pineapple bowl.