Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on
Ingredients
- 1 tbsp vegetable oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tsp mild curry powder
- 600g cold cooked rice (basmati or jasmine would work best)
- 300g/11oz fresh pineapple chunks, cut into smaller pieces, reserving any juice
- 4 tbsp soy sauce
- pinch sugar
- finely sliced spring onion and chopped coriander
Method
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Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.