Pineapple Egg Fried Rice



1 cup Lubna Super Kernel Sela Rice
2 cups water
⅓ cup oil
1 cup chicken breast, cut into small pieces
5 Supreme Whole Red chillies, finely sliced
½ tsp Supreme Coarse Black Pepper
2 tbsp Supreme Ginger Garlic Paste
1 cup finely chopped mixed pepper
¾ cup spring onion, finely sliced
1 cup finely chopped fresh pineapple
3 eggs, whisked 
3 tbsp soy sauce
1 tbsp vinegar
Salt to taste
Sliced spring onions


Bring 2 cups of salted water to a rolling boil over high heat. In the meantime, wash and rinse the rice. Once the water comes to a boil add the rice. Stir and allow to come to a boil once again, then lower the heat, cover and boil until fully cooked. Once the rice is cooked, set aside to fully cool.

Heat a wok over high heat. Add oil and once heated add whisked eggs and scramble until fully cooked. Using a slotted spoon, place eggs in a dish and set aside. In the remaining oil add ginger garlic paste and sliced red chillies, stir fry for a minute then add chicken and coarse black pepper. Stir constantly until the chicken is fully cooked through. Add soy sauce, vinegar, pineapple, mixed peppers and spring onions and stir fry for a few minutes, then add the boiled rice and eggs and gently mix everything together. Check for seasoning and once heated through remove from heat, garnish with spring onions and serve immediately.

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