Serves 2
Ingredients
- 140g rice, cooked per instructions
- 200g tin of pineapple chunks in juice, cut into smaller pieces
- Half a red chilli (de-seed if you want less spice), chopped
- 3 garlic cloves, chopped
- 2 spring onions, sliced
- Small handful of coriander, chopped
- 1-2tbsp soy sauce
Method
- Cook your rice and set aside
- Heat a large frying pan on a medium-high heat and add the pineapple pieces with a very small amount of juice.
- When the juice has evaporated and the pineapple is starting to caramelise, add a little more juice and wait again.
- Once dry, add a drizzle of oil and add the garlic and chilli
- Stir for a few minutes and then add the spring onion
- Cook all of it together for 5-7 minutes until fragrant
- Add the rice, a good glug of pineapple juice and the soy sauce (taste for amount)
- Sprinkle a generous pinch of salt in and stir
- Cook for another 5 minutes then stir in the coriander and cook for a further 2-5mins
- If you’re feeling fancy, sprinkle in some turmeric to make it yellow 😀