| 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.
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