This dish is a true winner with children and not only

Ingredients:

  • 6 Cloves Garlic, minced (or as many as you like)
  • 1/4 Large Red Onion, diced
  • 2 Scallions, sliced diagonally, 1 cm (1/2 in) wide
  • 2 Small Carrots, peeled and sliced thinly on the diagonal
  • 1 Chicken Breast, boneless, skinless, diced into small cubes
  • 500 gm (1 lb) Package Lap Cheong or make your own. Recipe in collection.
  • 4 Tablespoons Fish Sauce
  • 1 Tablespoon White Sugar
  • 1/4 Teaspoon Turmeric Powder
  • 2 Teaspoons Paprika
  • 2 Tablespoons Dark Soy Sauce
  • 3/4 Teaspoon Salt
  • 1 Teaspoon Cayenne Pepper
  • 4 Eggs
  • 6 Tablespoons Pineapple Chunks
  • 1500 ml (6 Cups) of Cooked Rice
  • 3 Tablespoons Vegetable Oil
  • Fresh Cilantro, chopped
  • Fresh Pineapple, chunks
 
Method:
  1. Cut the lap cheong on the diagonal into 1/3 inch thick slices.
  2. Sauté the garlic, onion and lap cheong in 2 tablespoons of vegetable oil on high heat until everything is golden brown.
  3. Lower the heat to medium high.
  4. Add the cubes of chicken and eggs.
  5. Sauté until the chicken is fully cooked.
  6. Add the carrots and scallions.
  7. Stir well.
  8. Add the last tablespoon of oil, rice and fish sauce, sugar, turmeric, paprika, soy sauce, salt and cayenne pepper.
  9. Mix well.
  10. Add the pineapple chunks and mix well.
  11. Add the rice and fry until nice and crispy
  12. Serve hot with chopped cilantro to garnish and side of pineapple.
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