This is an adapted version of Nigerian fried rice, known for its yellow colour. This recipe cooks the rice in pineapple pulp juice to reduce oil used, whilst retaining the flavours of the classic fried rice and sweetness of a pineapple.
Ingredients
- 2 medium pineapples
- 3 cups of rice
- 2 cup mixed vegetables
- Medium scotch bonnet pepper
- 1 onion (chopped)
- 2 tablespoons dried mixed herbs
- ¼ cup vegetable oil
- 3 teaspoons seasoning powder or equivalent
- 1 teaspoon curry powder
How to Make It
- Wash rice thoroughly until starch is all rinsed out, then place aside.
- Cut the pineapples in half and scoop out the pineapple pulps.
- Put all scooped out pulps into a blender and blend until smooth.
- Place a pot on medium heat and add vegetable oil.
- Add chopped onions, peppers and herbs to hot oil and fry for 1 minute.
- Add mixed vegetables, curry powder and seasoning powder (1 teaspoon at a time until desired taste is reached) and fry for 2 minutes
- Add blended pineapple and mix together.
- Add the washed rice to the pot and knead together with pineapple mix.
- Place the lid over pot and reduce heat to low, leave to cook for approx. 20 – 25 minutes (mix with a wooden spoon every few minutes to allow even cooking).
- Turn off the hob and may use the pineapple skin to serve the pineapple fried rice.