Pineapple-fried rice with chicken and cashew nuts

Name: Pineapple-fried rice with chicken and cashew nuts
Cuisine: South African
Ingredients: 500 ml Long Grain Rice; 60 ml Coconut Oil; 3 Garlic Clove, peeled & chopped; 50 g Fresh Ginger, grated; 2 Red Chillies, deseeded and diced; 1 kg Chicken breasts, thinly sliced; 100 g Cashew Nuts; 30 ml Garum Masala; 20 ml Ground Turmeric; 10 ml Ground Cinnamon; 2 Red Bell Peppers, thinly sliced; 1 Red Onion, finely sliced; 1 Pineapple, peeled and diced; 30 ml Fish Sauce; 45 ml Light Soy Sauce; 45 ml Caster Sugar; 1 Handful Fresh Coriander, chopped

Sean Strydom @Sean_Strydom

Port Elizabeth

Pineapple-fried rice with chicken and cashew nuts

Sean Strydom @Sean_Strydom

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Ingredients

500 mlLong Grain Rice
60 mlCoconut Oil
3Garlic Clove, peeled & chopped
50 gFresh Ginger, grated
2Red Chillies, deseeded and diced
1 kgChicken breasts, thinly sliced
100 gCashew Nuts
30 mlGarum Masala
20 mlGround Turmeric
10 mlGround Cinnamon
2Red Bell Peppers, thinly sliced
1Red Onion, finely sliced
1Pineapple, peeled and diced
30 mlFish Sauce
45 mlLight Soy Sauce
45 mlCaster Sugar
1 HandfulFresh Coriander, chopped

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Steps

1

Cook Rice in 2,5 litre of water, drain and set aside.
2

Heat a Ducth Oven until very hot and add the Oil. Add the Garlic, Ginger and Chillies and stir fry for 30 seconds.
3

Add chicken and cook for 2-3 minutes until the chicken changes colour and the edges start to brown.
4

Toss in the Cashews, Masala, Turmeric and Cinnamon and stir fry until fragrant.
5

Toss in the sliced Pepper, Pineapple and Onions. Stir fry for 30 seconds before adding the Fish sauce, Soy sauce and Sugar.
6

Add in the cooked rice and mix well for 3-4 minutes. Garnish with coriander and serve immediately.