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Pineapple Fried Ric

When buying a pineapple, look for a sweet-smelling fruit with an even brownish/yellow skin. To test for ripeness, tap the base a dull sound indicates that the fruit is ripe. The flesh should also give slightly when pressed.

ingredients

serves 4 - 6
1 pineapple
30 ml (2 tbsp) vegetable oil
1 small onion, finely chopped
2 green chillies, seeded and chopped 225 g (8 oz) lean pork, cut into small dice
115 g (4 oz) cooked shelled prawns
675 - 900 g (1 1/2 - 2 lb) 3 - 4 cups cooked cold rice
50 g (2 oz) roasted cashew nuts
2 spring onions, chopped
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) soy sauce
10 - 12 mint leaves, to garnish
2 red chillies, sliced, to garnish
1 green chilli, sliced, to garnish

method

1. Cut the pineapple in half lengthways and remove the flesh from both halves by cutting round inside the skin. Reserve the skin shells. You need 115 g (4 oz) of fruit, chopped finely (keep the rest for a dessert) .

2. Heat the oil in a wok or large frying pan. Add the onion and chillies and fry for about 3 - 5 minutes until softened. Add the pork and cook until it is brown on all sides.

3. Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.

4. Add the chopped pineapple, cashew nuts and spring onions. Season with fish sauce and soy sauce.

5. Spoon into the pineapple skin shells. Garnish with shredded mint leaves and red and green chillies.

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