PINEAPPLE FRIED RICE

Ingredients

• For the rice
• 2 1/2 cups rice
• 1/2 cup pineapple juice
• 1/2 cup chicken stock
• 1 to 1 1/2 cups water (depending on rice type)
• 1 teaspoon salt
• 3 tablespoons oil
• 500 g shrimp
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper (or to taste)
• Handful of chopped onion
• 2 garlic cloves (minced)
• Thumb-sized ginger (minced)
• 2 carrots
• 8 string beans
• 1/2 red bell pepper
• 1 green bell pepper
• 1 scotch bonnet pepper (atarodo, chopped)
• Bunch of scallions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. 1

   Wash the pineapple thoroughly and pat dry with a kitchen towel or roll.

2. 2

   Cut the pineapple in half from the bottom to the crown. If you want to use the shell for serving, do not break off the crown.

3. 3

   Carefully cut around the inside, then cut across in lines to form cubes. Scoop out the flesh with a spoon.

4. 4

   Blend the scooped pineapple, then strain the juice. Set aside half a cup of juice for the rice.

5. 5

   Place washed rice in a pot. Add meat stock, pineapple juice, water, and salt. Cook until soft. Fluff the rice and set aside.

6. 6

   Chop your carrots, bell peppers, green beans, and any other veggies you like. Set them aside.

7. 7

   Heat oil in a large pan or wok. Add the seasoned shrimp and fry for two to three minutes. Remove and set aside.

8. 8

   In the same pan, add finely chopped onions, ginger and garlic. Fry until fragrant.

9. 9

   Add chopped vegetables, seasoning and stir-fry for five minutes.

10. 10

    Add the cooked rice, fried shrimp and some spring onions. Stir-fry everything together for about five minutes.

11. 11

    Serve hot, either on a plate or inside the pineapple shell for a beautiful finish.