Vancouver has been really cold recently. It was snowing on the weekend. Although we live by the ocean, it still looks like a winter wonderland outside. I can’t wait for summer. Since we aren’t having tropical weather here, I may as well bring the tropics to my dinner table. This dish uses curry flavours to balance out the sweetness of the pineapples and makes me feel like I was in Singapore again. It’s also very easy to make and takes about 20 minutes.
Ingredients:
(Make 2+ servings)
· 2 bowls of cooked rice
· 3 oz shredded chicken
· 8 prawns
· 4 oz fresh peeled pineapple
· A quarter red onion
· Half small red sweet pepper
· 1 tbsp chopped green onion
· 2 eggs
· A handful raisins
· 1 small Chinese sausage
· 2 oz carrots
· 1 asparagus
· 2 tbsp grape seed oil
· 1 tbsp curry powder
· A quarter tsp salt
To marinate the shredded chicken:
· 1 tsp cornstarch water
· Half tsp curry powder
Directions:
1. Marinate the chicken 5 minutes before cooking. Heat up 1 tbsp grape oil in a nonstick medium saucepan or a wok, and then add chicken to cook for 2 – 3 minutes until the chicken is ready. Transfer to a plate.
2. Cut the prawns down the center of the back and take out the vein. Blanche prawns in the boiling water for 1 minutes until they turn pink. Transfer to a plate.
3. Dice the carrots, red onion, red sweet pepper and sausages. Slice asparagus into small slices. Cut the pineapple into small cubes.
4. Beat the eggs evenly in a bowl.
5. In a nonstick medium saucepan or a wok, heat 1 tbsp grape seed oil over medium-high heat. Add egg and cook for about 1 minute. Once the egg is ready, add onion, carrots, sausage, red sweet pepper, pineapple and asparagus. Add curry powder. Stir for about 1 minute, and then add the rice, prawns, cooked chicken, chopped green onion and raisin. Keep stirring everything for about 1 minute. Add salt and then mix everything evenly. Transfer to a serving plate. Now enjoy your Tropical Fried Rice with Pineapple and Prawn.
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