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Pineapple Fried Rice
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Serves : 4
Preparation time : 30 minutes
cooking time : 15 minutes
Ingredients :
250g fresh squids (6 to 7 small squids)
500g cooked rice
1 large fresh pineapple
4 tablespoons oil
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon curry powder
8 fresh medium prawns (about 150g), peeled and deveined
150g fresh or canned crab meat
1 green or red bell pepper, diced
1 tomato, diced
4 tablespoons yellow raisins
1 teaspoon sugar
2 tablespoons soy sauce
3/4 teaspoon white pepper
Method :
Clean the squids and slice into thin strips.
Place the rice in a large bowl and toss it gently to separate the grains. Set aside.
With the sharp point of knife, mark a rectangular outline on the pineapple and cut into the pineapple along these lines. Remove the rectangular section and hollow out the fruit in the center, creating a bowl but not cutting through. Dice 125g of the pineapple . set aside.
Heat the oil in a wok over medium heat, turning to grease the sides. Add the garlic and stir-fry until fragrant, about 1 minute, then add the onions and curry powder. When fragrant, add the seafood and stir-fry until the prawns turn pink and are just cooked.
Add the rice, diced pineapple, bell pepper, tomato and raisins. Mix well and stir-fry for about 3 minutes. Season with the sugar, soy sauce and pepper. Stir-fry for another minute until well mixed before removing from heat.
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