Pineapple fried rice

Canned pineapple adds sweetness to this super speedy fried rice.

Recipe «Pineapple fried rice» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 440g can pineapple pieces in natural juice, 2 tbsp rice bran oil, 2 eggs, lightly beaten, 450g pork loin medallions, thinly sliced, 2 garlic cloves, finely chopped , 2 tsp curry powder, 4 cups cold cooked basmati rice, 2 tbsp soy sauce , 1 tbsp fish sauce, 1/2 cup fresh coriander leaves.

Ingredients:

• 440g can pineapple pieces in natural juice 
• 2 tbsp rice bran oil 
• 2 eggs, lightly beaten 
• 450g pork loin medallions, thinly sliced 
• 2 garlic cloves, finely chopped 
• 2 tsp curry powder 
• 4 cups cold cooked basmati rice 
• 2 tbsp soy sauce 
• 1 tbsp fish sauce 
• 1/2 cup fresh coriander leaves 

Instructions

1. 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.
2. 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.
3. 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.