Pineapple Fried Rice
Pineapple fried rice is a quick one-pan supper that puts sweet fruit next to chilli and garlic. The pineapple is diced and added at the end, so it stays juicy and slightly sharp against the savoury rice. Red onion and bok choy add sweetness and a crisp green note, while beaten egg scrambles into the grains. Use hot rice and a hot pan, and the whole dish comes together in about 25 minutes.
Instructions
Heat the sunflower oil in a non-stick skillet over a fairly high heat. Add the garlic, red onion and red chilli, and stir-fry for 2 minutes, until the onion softens and the pan smells strongly of garlic.
Pour in the beaten eggs and stir them through the aromatics so they scramble into small pieces.
Add the hot rice, the bok choy and the diced pineapple. Toss everything together until the rice is coated in oil and the bok choy has wilted.
Season with the pepper and salt, taste, and adjust if needed. Serve straight from the pan while the rice is still hot.
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