15 ml (1 tbsp) oil
2 shallots, sliced
2 cloves garlic, chopped
1 red chili, chopped
1 red pepper, diced
1 egg, lightly beaten
30 ml (2 tbsp) chicken stock
30 ml (2 tbsp) fish sauce or soy sauce
7,5 ml (1/2 tbsp) curry powder
5 ml (1 tsp) sugar
500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
125 ml (1/2 cup) roasted cashews nuts
1 fresh pineapple, halved, flesh chopped, shell intact
250 ml (1 cup) cocktail prawns, blanched
1/4 cup peas, fresh or frozen
1/4 cup currants
1 green onion, sliced
1/4 cup fresh coriander, chopped
1.Heat the oil in a pan.
2.Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3.Add the egg and stir-fry for a minute.
4.Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5.Add the cashews and stir-fry for 30 seconds.
6.Add the rice and stir-fry for a few minutes.
8.Add the pineapple, prawns, peas and currants and stir-fry to mix them in.
9.Remove from heat and serve in the pineapple shells, garnished with chopped green onions and coriander.