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Photo of Pineapple combination fried rice by WW

Pineapple combination fried rice

9
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Adding pineapple to your fired rice adds a sweet burst of freshness.

Ingredients

Sesame oil

2 tsp

Shortcut bacon

112 g, (buy 125g), fat trimmed

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 medium, chopped

Chicken thigh, skinless, raw

270 g, (Buy 300g) fat trimmed, chopped

Garlic

2 clove(s), crushed

Curry powder

1 tsp

Bok choy

2 baby, chopped

Pineapple

450 g, chopped

Raw peeled prawns

300 g, peeled, halved lengthways

Cooked brown rice

2 cup(s), (340g)

Reduced salt soy sauce

1½ tbs

Egg(s)

2 medium, lightly beaten

Fresh coriander

⅓ cup(s)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook bacon, capsicum and half the shallots, stirring, for 3–5 minutes or until softened.
  2. Add chicken and garlic and cook, stirring, for 5 minutes or until chicken is almost cooked. Add curry powder and cook, stirring, 1 minute.
  3. Add bok choy and pineapple and cook, stirring, for 2 minutes or until bok choy has wilted. Add prawns, rice and soy sauce and cook, stirring, for 5 minutes or until prawns are cooked.
  4. Push rice to side of pan. Add egg and cook, stirring, for 2 minutes or until set. Stir into rice mixture. Serve topped with coriander and remaining shallots.

Notes

TIPS: You will need to cook 1 cup (200g) raw brown rice to get 3 cups (510g) cooked rice. You could use 2 x 250g packets microwave brown rice. Store any leftovers in an airtight container in the fridge for up to 1 day. Reheat in the microwave.

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