Pineapple Chicken Fried Rice in a Pineapple Boat

1. 1 Long-grain ricepack 800 g ≈ $1.94 68 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 153 g
3. 3 Fresh pineapplepack 1 pcs ≈ $3.00 0.2 pcs
4. 4 Bell peppers≈ $6.00 per kg 81 g
5. 5 Green onionspack 50 g ≈ $1.30 14 g
6. 6 Soy sauce 16 ml
7. 7 Eggspack 10 pcs ≈ $1.93 0.9 pcs
8. 8 Sesame oil 7 ml
9. 9 Salt to taste
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 15–18 minutes until tender.

2. Cut the pineapple in half, scoop out some flesh, and dice it.

3. Cube the chicken², slice the bell⁴ pepper into strips, and chop the green⁵ onion into rings.

4. Sear the chicken² in sesame oil with salt and pepper for 5–6 minutes until no longer¹ pink.

5. Add the bell⁴ pepper and pineapple, cooking another 3 minutes.

6. Push everything aside, crack in an egg, and scramble quickly into soft curds.

7. Stir in the rice and soy sauce, warm through for 2 minutes, then plate in the pineapple half and top with green⁵ onion.