Pineapple Fried Rice Bowl by Toptiercook

Ingredients

• 1 whole pineapple, halved and hollowed
• 2 cup cooked jasmine rice, chilled
• 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) chicken breast, diced and pan-fried until crispy
• 1/2 cup pineapple chunks (from the hollowed shell)
• 1/2 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp curry powder
• 1 tbsp vegetable oil
• 1 tbsp chili sauce or sriracha (for drizzle)

Instructions

1. Hollow out the pineapple halves, reserving 1/2 cup of the fruit, and set the shells aside as serving bowls.
2. Heat vegetable oil in a wok or large skillet over high heat and sauté the garlic until fragrant, about 30 seconds.
3. Add the shrimp and cook until pink and opaque, about 2-3 minutes, then remove from the pan.
4. Add the chilled rice, peas, carrots, and curry powder to the pan, stir-frying for 3 minutes until well combined.
5. Stir in the soy sauce, oyster sauce, pineapple chunks, and pre-cooked crispy chicken, cooking for another 2 minutes.
6. Fold the cooked shrimp back into the rice mixture and toss for 1 minute.
7. Scoop the fried rice into the reserved pineapple shells and finish with a drizzle of chili sauce before serving.