Curry Pineapple Fried Rice 咖哩菠蘿炒飯
This recipe assumes the use of a rice cooker.I used coconut milk to cook the rice for this dish. Alternatively or as an addition, you can make it with fresh turmeric, pandan leaves and lemongrass. This will make your rice even more fragrant!I used prawns for this fried rice, but it would be very easy to leave out the meat and make it vegetarian. Some other protein ideas would be chicken, ham, scallops, squid and pork.My prawns were pretty big so I cut up half of them and left the other half whole for a more luxurious presentation!
Approximate cost (CAD) $20
Ingredients
- 300 g Pineapple chunks
- 100 g Onions , minced
- 150 g Carrots , minced
- 3 cloves Garlic chopped
- 400 g Prawns , shelled and deveined
- 500 g Uncooked rice (approx. 3 rice cooker cups)
- 2 Large eggs , scrambled
- 2 stalks Green onions , chopped
- 200 g Coconut milk
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1 tbsp Curry powder
- 1 tsp Sugar
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp Fish sauce
- 6 tbsp Oil (approx. amount in total for frying eggs, prawns and rice)
Instructions
- Wash rice and drain water
- Add 200g coconut milk, 1 tsp turmeric powder and 1 tsp salt into the rice. Mix well and add water to the indicated level on your rice cooker. Cook the rice
- After rice is cooked, put it onto a baking sheet or on a couple of large plates to let it air cool. Rice should be cooled before frying
- Slice pineapple vertically on one side to make the lid and the bowl
- Make a perimeter cut all the way around the lid part. Don’t poke through the skin. Separate the flesh with a paring knife. Place the flesh into a clean bowl
I separated the flesh into 2 bowls. One bowl for the flesh that could be cut nicely for the rice and another for broken or mushy pieces that I used to make Pina Coladas 
- For the bowl part of the pineapple, cut around the perimeter and make 2 vertical cuts in the center where the core should be.
I did not use the core for the rice nor the Pina Coladas 
- Use a paring knife to cut out the flesh
- Continue until the pineapple has been hollowed out
- Cut the pieces that you’ve set aside for the rice into chunks and make sure they are well-drained.
Pineapple pieces should be at room temperature and dry to the touch when you add it to the rice 
- Store the hollowed pineapple in the fridge until you’re ready to put the rice in it
- Prepare onions, carrots, garlic, green onions and prawns
Prawns can be cut into pieces or left whole 
- Once rice has cooled, you can start making the fried rice.
- Beat 2 eggs
- Heat wok to medium-high heat and add 2 tbsp oil. Fry the eggs and break them down into small pieces by mashing them with your spatula. Remove from wok and set aside
if your eggs are not in small pieces, you can further cut them down to size 
- Add 2 tbsp of oil into the wok and fry the prawns until fully cooked. Remove from wok. Should take only 3 minutes for large prawns and 1-2 minutes for smaller ones
I did not season them because I usually find them salty enough 
- If you or any of your guests are slightly allergic to raw pineapples (slight itchy feeling in your mouth), you will need to fry the pineapples first in a bit of oil. Fry them until slightly browned and remove from the heat
You may want to use a separate pan or wok for this because the pineapple will leave some juice in the wok that will make it prone to burning which will then give your rice black specs if you don’t wash it before frying the rice. Also remember to drain the pineapple from any fluids before adding it to the rice. If you’d like your pineapple sweeter, you can sprinkle some sugar on it before you fry and get really good caramelization on it too 
- Add another 2 tbsp of oil into the wok and fry carrots, onions and garlic. Fry until aromatic and add 1 tbsp curry powder, 1 tsp sugar, 1 tsp light soy sauce and 1 tsp Shaoxing wine. Mix together
For some added heat, you may also add some chopped chili peppers at this time 
- Add the rice to the wok, increase heat to high
- Stir-fry until everything is well mixed and keep stir-frying until the rice is toasty (slight browning).
This may take up to 5-6 minutes depending on how hot your wok is. If your wok is very hot, it may only take 3 minutes 
- Add eggs and stir-fry for another minute
- Taste test. Add some fish sauce for a better seafood taste. Adding more soy sauce is also okay too.
I added approx. 1 tsp of fish sauce to mine. If you want to add more curry powder, you can add it directly but for better aroma, I suggest to heat the powder in a separate pan and then adding it to the rice. 
- Add pineapple, prawns and green onions. Stir-fry until well mixed.
Note that these ingredients must be dry before adding to the rice so you don’t get mushy rice 
- Place into pineapple bowl
- Not all of it will fit in the bowl. I used some plastic wrap to cover the bottom of the pineapple so that the rice doesn’t touch the outside of the pineapple
- Serve
Nutrition
Calories: 939kcalCarbohydrates: 121gProtein: 35gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 243mgSodium: 976mgPotassium: 856mgFiber: 5gSugar: 12gVitamin A: 6503IUVitamin C: 43mgCalcium: 166mgIron: 5mg
Tried this recipe?Let us know how it was!