| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Seafood | Thai | Ross, In, Thailand | 1 | servings |
INGREDIENTS
| 1 | Pineapple; in two halves | |
| 2 | tb | Vegetable oil |
| 1 | Egg; lightly beaten | |
| 1 | Chicken breast; finely chopped | |
| 1 | Onion; finely chopped | |
| 2 | Cloves garlic; finely chopped | |
| 2 | c | Cooked rice – jasmine or Basmati |
| 2 | tb | Soy |
| 2 | ts | Fish sauce |
| 1 | tb | Sugar |
| 1/2 | ts | White pepper |
INSTRUCTIONS
Scoop the flesh from the pineapple and finely dice, removing the core. Fry the onion and garlic in the oil until translucent and add the chicken. Continue to fry until the chicken is opaque and add the egg. Stir fry for a further 30 seconds until scrambled. Add the rice and continue to toss until combined. Season with the soy, fish sauce, sugar and pepper and fill the pineapple shells. Garnish with spring onions or coriander. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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