©2018 UNIVERSAL IMPEX CORP.

Pineapple Fried Rice

December 6, 2018

 

 

Yield: 4 servings

 

Ingredients

  • 4 cups Mekong Jasmine Scented Rice, cooked

  • 2 tbsp British Class Coconut Oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • ½ cup ham, diced

  • ½ cup shrimp, peeled and deveined

  • 1 ½ cups pineapple, diced

  • 1 small tomato, diced

  • 1 small carrot, diced

  • 1 tbsp Chinatown Soy Sauce

  • 3 stalks green onions, thinly sliced

  • Salt and ground black pepper, to taste

Method

  1. In a large frying pan, melt British Class Coconut Oil. Stir-fry onions, carrots and garlic until for about 3 minutes. 

  2. Add the shrimp and ham and fry until they are almost cooked, about 2 minutes.

  3. Add the Mekong Jasmine Scented Rice and Chinatown Soy Sauce and stir-fry for 1 minute. 

  4. Add salt and pepper to taste and remove from heat.

  5. Finish by adding the tomato, pineapple and green onions and stirring it all together.

  6. Enjoy!

Share on Facebook
Share on Twitter
Please reload

Recent Blog Posts

February 19, 2020

February 7, 2020

January 29, 2020

January 15, 2020

January 8, 2020

January 2, 2020

December 30, 2019

December 10, 2019

December 3, 2019

Please reload

Facebook Feed
Follow Us