Pineapple Fried Rice

Pineapple Fried Rice

450g cooked rice
4 tbsp oil
250g pineapple, diced
100g small prawns, shelled
100g chicken meat, diced
2 eggs, lightly beaten

Seasoning:
3 tbsp fish sauce (Nampla)
1 tsp pepper
1 tsp sugar or to taste
1 tsp chicken stock granules
5 chilli padi, chopped

Garnishing:
2 stalks spring onions, chopped
2 sprigs coriander leaves, chopped

   Heat kuali with 2 tbsp oil and fry prawns and chicken meat until cooked. Add eggs and combine well. Mix in rice; add seasoning and blend well. Gradually drip in remaining oil. Lastly, add pineapple, chilli padi, chopped spring onions and coriander.
   Dish out and serve either in a pineapple case or in individual plates.

Mango Rice

Mango Rice

3 bowls cooked rice
100g dried prawns, washed and chopped
300g lean chicken meat, diced
5 tbsp oil
4 green mangoes, skinned and finely shredded
4 stalks lemon grass (serai), finely sliced white portion only
10 shallots, finely sliced
15 pieces chilli padi, finely sliced
10 kaffir lime leaves (limau purut), finely shredded
100g carrot, shredded

Seasoning:
1 tsp salt
1 tsp pepper
2 tsp light soy sauce
2 tsp chicken stock granules

   Marinate chicken with pepper, 1/2 tsp sugar, and 1/4 tsp salt for 30 minutes. Fry the chicken in 1 tbsp oil. Add a dash of Worcestershire sauce and stir fry till chicken is cooked. Dish out and put aside.
   Heat 3 tbsp oil in a kuali and stir fry the dried prawns well. Drain and put aside to cool. Reheat kuali with 1 tbsp oil. Add the rice and mix in the seasoning. Fry until rice is fragrant.
   To serve, dish out fried rice onto a large plate and garnish with the chicken, dried prawns and the rest of the ingredients.