Servings: 2 portions
Calories: 300kcal
Equipment
Ingredients
SAUCE
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 cloves minced garlic
- 1 teaspoon sugar
- 1 tablespoon fish sauce
FOR THE RICE
- 300 g rice, ideally cooked the day before and refrigerated (but most importantly, well rinsed before cooking)
- 4 cloves thinly sliced garlic
- 2 diced shallots
- 1 sliced chili
- 2 sliced green onion shoots
- 3 beaten eggs
- Vegetable oil (or beef/duck fat for the purists)
- 1 whole pineapple cut lengthwise
Procédé
- Prepare the sauce by mixing all the ingredients in a bowl.
- Hollow out the pineapple and cut the flesh into small pieces (save the shell to use as bowls)
- Heat the wok over medium-high heat with about 1.5 cm of oil at the bottom. Add the sliced garlic and stir until it begins to brown.
- Add the shallots and green onion shoots and stir-fry, tossing constantly, for 2–3 minutes.
- Add the eggs and gently stir for 2 minutes, breaking them up a little.
- Add the pineapple pieces and stir-fry for 2–3 minutes.
- Add the rice and stir for 3 minutes.
- Pour in the sauce and stir-fry for another 5 minutes.
- Salt to taste.
Nutrition
Calories: 300kcal
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