Fried Rice with Pineapple, Bell Pepper and Egg
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g lon rain rice, cooked the day before
- 2 slices pineapple, fresh, peeled
- 1 large red pepper (s)
- 1 clove garlic
- 4 spring onion (s)
- 2 tablespoon soy sauce, plus a little more to taste (instead salt)
- 1 lime (s), the juice it
- water
- 2 egg (s)
- 2 tablespoon cashew nuts, roughly chopped
- Sweet Chili Sauce
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cut out the hard core of the pineapple slices and dice the pulp. Rinse, dry and quarter the pepper. Remove the pips and white partitions, dice the rest. Peel the garlic and chop in to fine slithers. Clean and wash the spring onions and cut into rings.
- Heat the oil in a wok or pan. Fry the pineapple and pepper pieces, add the garlic and deglaze with 2 tablespoons of soy sauce, 1 tablespoon of lime juice and 2 - 3 tablespoons of water. Cook for 3 - 4 minutes over medium heat.
- Add the rice and stir-fry for another 2 minutes. Mix in the spring onions and let cook briefly. Add the beaten eggs and let set while stirring. Mix in the cashew nuts and season with soy sauce, sweet chili sauce and lime juice.
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