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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!

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