Pineapple Fried Rice

Recipe courtesy of Chef Forest Leong

Portion For : 4 serving

INGREDIENTS :

Royal Umbrella Thai Hom Mali Rice (cooked and cooled down) - 4 cups
Chicken Breast (diced) - 80g
Canned Pineapple (diced) - 1 ½ cup
Shallot (sliced) - ¼ cup
Garlic (chopped) - 15g
Coriander Root - 10g
Butter - 30g
Curry Powder - 30g

Chicken Floss - 1 cup (optional)

SEASONING :

Cooking Oil - 60ml
Salt - 1 tsp
Fine Sugar - ½ tsp
White Pepper Powder - 1 tsp 

Garnishing :

Coriander Leaf 
Red Chili (sliced) - 10g
Roasted Pine Nut - ½ CUP (optional)

METHOD OF PREPARATION

1. Season the cooked rice with salt and sugar. 
2. Pound garlic, coriander root and pepper powder together into paste. 
3. Heat up oil in wok (medium heat) and add in the garlic paste.
4. Put in chicken meat and cook for a few minutes.
5. Add curry powder, cooked rice, shallot and some seasoning for taste. 
6. Add pineapple, top with chicken floss, pine nut, red chili and coriander leaves then serve.