Ingredients:
500 cooked rice (overnight is best as it’s drier and can absorb the
seasoning better. If you use the rice right after it’s cooked, the outcome
will be “soggy” fried rice.)
2 T. oil
300g diced pineapple, fresh or canned
150 g medium shrimps, flesh only
150 g sliced chicken meat (I prefer thigh fillet.)
2 eggs, lightly beaten
8 shallots, finely sliced
Seasoning:
1 T. fish sauce 1 t. ground white pepper 1 t. sugar salt to taste
1 – 2 chili padi – finely sliced
Garnishing: Chopped spring onions
Method:
Heat the wok or frying pan with 2 T. oil then cook the shallots until
golden in color and fragrant. Add chicken and seasoning. Cook until the
chicken is browned then add shrimps. When the shrimps are cooked, move all
ingredients around the wok to make a hole in the center. Add the eggs in
the center. Cook the eggs into pieces. Add rice at this stage. Mix
everything together. When done, add the pineapple. Cook until the
pineapple changes a bit of its color. Add the spring onion at last and mix
well.