Fried rice with pork in pineapple

Fried rice with pork in pineapple

Ingredients

• Pineapple 1 piece
• Pork500 g
• Long grain rice 1.5 cups
• Carrots 1 piece
• Frozen green peas 1/2 cup
• Chives4 stalks
• Garlic 3 cloves
• Chicken egg 2 pieces
• Roasted cashews¼ cups
• Turmeric¼ teaspoon
• Ground coriander teaspoon
• Chili Flakes teaspoon
• Coconut milk 3 tablespoons
• Soy sauce 1.5 tablespoons
• Vegetable oil 2 tablespoons
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. Preheat the oven to 175C.
2. Boil the rice in advance.
3. Cut the pineapple in half, preferably so that the green part also divides in two. Slice up the flesh and remove it, leaving the rind intact, you will have a boat.
4. Pat the pineapple boats dry with a paper towel.
5. Wrap the leaves with aluminum foil so they don't burn. Place the boats in the oven for 5 minutes.
6. Cut the pineapple flesh into small triangles (you need about 1 cup).
7. Cut the pork into small cubes.
8. Chop the green onion thinly, chop the garlic.
9. Peel and cut the carrots into small cubes, place in a saucepan, cover with boiling water and blanch for 7 minutes.
10. Put the green peas in a bowl, cover with boiling water and leave for 5 minutes.
11. Beat eggs lightly.
12. Heat 1 tbsp. l. butter in a large skillet or wok over high heat. Add the pork and stir-fry for 3 minutes. Transfer to a plate.
13. Add 1 more tbsp to the wok. l. oils. Add green onions and garlic and cook for 1 minute, until aroma appears.
14. Pour in half the beaten eggs and fry for 30 seconds. without stirring. Then stir quickly and add the cooked rice, pork, carrots and peas, add the remaining eggs.
15. Add spices, salt and pepper and continue to fry over high heat, stirring often, for 5-7 minutes.
16. Remove the wok from heat, add pineapple, cashews, coconut milk and soy sauce; stir.
17. Fill pineapple boats with fried rice and set for 10 minutes before serving. into the oven.
18. Sprinkle with green onions and serve immediately.