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Pineapple Brown Rice
Recipe is contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd
Serves: 2
Time: 35 minutes
Ingredients
- Cooked brown rice (refrigerate overnight), 300g
- Vegetable oil (e.g. corn, canola or sunflower), 2 tsp
- Shallots, chopped, 2
- Garlic, chopped, 3
- Red chili flakes, 2 tsp
- Egg, 1
- Fish sauce, ½ tbsp
- Tomato sauce, 2 tbsp
- Dark soya sauce, ¼ tsp
- Cashew nut roasted, 25g
- Pineapple, diced, ¼ cup
- Shrimps, 6
- Mussels, 4
- Spring onions, chopped, for garnish
- Coriander leaves, chopped, for garnish
Method
- Heat the oil in a pan
- Add the shallots, garlic, chili flakes and stir until fragrant, about a minute.
- Add the shrimps and mussels; stir fry for a minute.
- Turn off the fire and add the boiled rice, diced pineapple, cashew nuts and the sauces (tomato, soya sauce and fish sauce); stir to mix evenly.
- Turn the fire to medium-low heat; push the rice one side of the pan. Pour the beaten egg into the other side and cook then mix with the rice.
- Turn the fire to high, tossing the fried rice to separate the grains.
- Garnish with spring onions and coriander leaves before serving.
Nutrients per serving
Energy: 408 kcal
Protein: 17g
Total Fat: 15.6g
Cholesterol: 130mg
Carbohydrate: 52g
Sodium: 716mg
Dietary Fibre: 4.7g
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