Canned pineapple adds sweetness to this super speedy fried rice.
- Drain pineapple, reserving 1/4 cup juice. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up. Stand for 1 minute. Cut into 1cm-thick slices.
- Add 2 teaspoons of oil to wok. Swirl to coat. Add half the pork. Stir-fry for 3 minutes or until cooked through. Transfer to a plate. Add 2 teaspoons oil to wok. Swirl to coat. Add remaining pork. Stir-fry for 3 minutes or until cooked through. Transfer to plate.
- Add remaining oil and garlic to wok. Stir-fry for 10 seconds or until fragrant. Add curry powder and rice. Stir-fry, breaking up the rice, for 1 to 2 minutes or until heated through. Add reserved pineapple juice, soy sauce, fish sauce, pork and pineapple. Stir-fry for 3 minutes or until heated through. Toss through egg and coriander. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set