Pineapple fried rice

serves 4

This tasty Thai dish was one we only became converted to after ordering it from Holy Basil, Canley Vale once and the combination of flavours was just sensational! I have to say, I almost never order fried rice when I'm out and actually my girls prefer plan rice - except for pineapple fried rice now :) So here we are, recreating it at home. They both love cashews which makes for some good vegetarian protein and the mix of vegetables makes it a beautifully colorful dish which of course you can adapt to whatever you have in your fridge and freezer. This usually tricks them into a little bit more vegetables than usual. Yes, I have become one of those mothers that tries to secretly (or not even secretly) make their kids eat more veggies at every opportunity. Come to think of it, I was also doing this to adults too even before I had kids :)

Prep time: 20 min

Cooking time: 10 min

Ingredients

1 brown onion

1 red capsicum

1 broccoli

1 large carrot
1/2 cup frozen peas

1/2 cup frozen corn

3 cups day old cooked rice (jasmine or brown)
1 teaspoon turmeric

2 Tbsp oyster sauce

3 Tbsp fish sauce

1/2 tsp sugar

1/2 teaspoon ground white pepper 
1 1/4 cups (400g) canned diced pineapple, drained
2 shallots, sliced

handfuls of roasted cashew nuts, to serve

Method

1. Dice all the vegetables into bite-size pieces (onions, capsicum, broccoli and carrot). 

2. Boil the carrot and broccoli in a pot for 3 to 5 minutes until soft. Drain and set aside.

3. In a large pan or wok, add in a teaspoon of oil, then add in the onion and stir-fry for 2 minutes, add in the capsicum and stir-fry for another 2 minutes. Add in the broccoli, carrot, peas and corn and then add in the rice and continue to toss.

4. Season with the turmeric, oyster sauce, fish sauce, sugar and pepper.

5. Add in the pineapple and stir-fry for 30 seconds.

6. Garnish with shallots and cashew nuts and serve warm.