Pineapple Fried Rice with Pork
Pineapple fried rice with pork, vegetables, coconut milk, ground hazelnuts and cilantro, served in pineapple halves. Preparation and cooking times and four servings are estimates; the placement of the nuts and cilantro is a practical addition to the source method.
Ingredients
Instructions
12 steps- 1
Preheat the oven to 175°C. Halve the pineapple lengthwise, hollow out both halves, discard the tough core and chop the flesh into medium pieces. Keep the shells intact.
175°C
- 2
Thaw the peas. Chop the spring onions, reserving a little green part for topping, and mince the garlic. Cut the pork into small cubes.
- 3
Finely chop the carrot and sauté it in oil.
- 4
Pour oil into a pan, sauté the pork, and transfer it to a bowl.
- 5
Add another spoon of oil to the pan; sauté green onion and garlic, then add beaten egg and cooked rice.
- 6
After two minutes add the pork, carrot, and peas.
2 min
- 7
Season with spices, salt, and pepper to taste.
- 8
Stir-fry over high heat for 5 - 7 minutes, until the pork is cooked through and the mixture is piping hot.
7 min
- 9
Add the chopped pineapple, coconut milk and ground hazelnuts; stir well. The source lists the nuts without a unit for its stated 0.5 amount, so their quantity remains unspecified.
- 10
Spoon the hot mixture into the pineapple halves and sprinkle with the reserved spring onion. Place on a baking tray.
- 11
Bake the filled pineapple halves in the preheated 175°C oven for 5 minutes.
5 min
175°C
- 12
Remove from the oven, sprinkle with chopped cilantro and serve hot.
Nutrition
1 serving ≈ 438 g
Nutrition values are estimates. - means data is unavailable.
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