Recipe Ingredient
- 450g overnight cooked rice
- 4 tbsp oil
- 250g pineapple, diced
- 100g small prawns
- 100g chicken meat, diced
- 2 eggs, lightly beaten
- Seasoning:
- 3 tbsp fish sauce (Nampla)
- 1 tsp pepper
- 1 tsp sugar
- 1 tsp chicken stock granules
- 5 bird chillies (cilipadi), chopped
- Garnishing:
- Chopped spring onions and coriander
Instructions
- Heat wok with 2 tbsp oil and saute prawns and chicken meat until cooked. Add eggs and combine well. Mix in rice; add seasoning and blend well. Gradually drip in remaining oil.
- Lastly, add pineapple and blend well. Add the chilli and chopped spring onions and coriander. Dish out and serve either in a pineapple boat or on individual serving plates.
