SunRice
Poh's rice kitchen

Poh's Pineapple Fried Rice

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Prep time

5min

Cook time

20min

This Pineapple Fried Rice is perfect for using up that chilled leftover rice, it’s super quick and very delicious. In it you have the obligatory brekky combo of bacon and eggs but it’s the sweet and sour of the pineapple and bright herbs that make it one of the best things to wake up to.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Jasmine Rice (cooked, chilled)

  • 2 tbsp Olive Oil

  • ¾ cup Spring Onions (chopped)

  • 2 sprig Curry Leaves (optional)

  • ¾ cup Bacon or Ham (diced)

  • 1 Capsicum (diced 1cm)

  • 1 cup Pineapple (diced)

  • Light Soy or Fish Sauce (to taste)

  • 2 Eggs

  • ⅓ cup Coriander (roughly chopped)

  • Sriracha Sauce (to serve)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Poh's Pineapple Fried Rice

Method

  • Combine the olive oil, spring onions, curry leaves and bacon in a large non-stick frypan over high heat. Stir fry until fragrant and the edges of the bacon have browned a little.

  • Add the capsicum, pineapple and rice. Stir fry until combined, then add soy or fish sauce to taste.

  • Meanwhile, pour a dash of olive oil onto a heavy based non-stick frypan and cook 2 eggs to your liking.

  • To serve portion the rice into 2 bowls or plates, garnish with coriander, then top with a fried egg and sriracha to taste.

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