Making time

Prep 30, cook 10, total 40 minutes

Yields

5 – 6 servings

Ingredients:

• 3 cups boiled rice
•  1 cup pineapple chunks, fresh
• ½ cup baby corn, sliced in half and cut into one-inch pieces
• ½ cup carrots, cut into thin one-inch pieces
• ¼ cup roasted cashew nuts, unsalted
• ¼ cup peas
• ¼ cup firm tofu, chopped into cubes
• 3 tbsp light soy sauce
• 2 tbsp cooking coconut oil
• 2 tsp curry powder
• 1 tsp crushed dried chile flakes (or fresh chilies, finely chopped
• 1 bunch coriander leaves, freshly chopped
• lime juice to taste

Directions:

1. Mix the soy sauce and curry powder and keep aside
2. Heat oil in a wok, stir fry baby corn, carrots, tofu, and peas until done
3. Add in rice, cashew nuts, pineapple chunks and mix well together and cook on low flame for 1-2 minutes
4. Drizzle in all the soy sauce cum curry powder, stir and mix well, and cook further on low flame for a minute
5. Remove from heat, add lime juice
6. Place the fried rice in a scooped-out pineapple, garnish with coriander and serve

Notes:

• Before serving if you wish the scooped pineapple to be heated and as well the flavor of the pineapple to be enhanced in the fried rice, place the dish in a preheated oven for a few minutes. Cover the leaves with a foil so that they do not burn

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