This recipe came about because I was walking back from work one day and thought “I wonder what it’d taste like if I put some pineapple in my egg fried rice?”
Spoiler alert – it tastes very good if you put pineapple in your egg fried rice.
The rest of this I kind of threw together from the stuff in my fridge and kitchen cupboards. It was good, though. The rice soaks up the flavours of the soy sauce so beautiful, the egg makes everything creamy, the pineapple bursts and fills your mouth with juices, the spring onions added crunch and the peppers add colour…it works really nicely as a meal. I also had leftovers for lunch at work the next day.
I thoroughly encourage you all to make this, or at least something along these lines, one night when you’re exhausted and want something speedy but satisfying with whatever you’ve got hanging around, but of course I can’t guarantee how good that’ll taste. Have a play, add your favourite things, see what you come up with. If you get any particularly good combinations, let me know in the comments below.
- 1 x 250g pouch of rice, or two portions of rice
- 1 chicken breast, sliced
- 2 cloves of garlic, diced
- 1 red pepper, sliced thinly
- 6 spring onions, sliced thinly
- 100g of frozen peas
- 2 eggs
- 250g pineapple chunks, drained and cut into bite sized pieces
- 2 tablespoons of soy sauce
- Cook the rice according to the packet instructions
- Fry the chicken, garlic, pepper and half of the spring onions together until the chicken is cooked through
- Add the peas and stir until soft
- Push everything to one side, crack in two eggs and turn the heat to low. Stir everything together
- Add the rice and the pineapple and the soy sauce to the pan. Stir until everything is evenly combined
- Put into bowls and top with the remaining spring onions