Ingredients
Pineapple, chopped 4 slices
Cooked rice 3 cups
Oil 3 tbsp
Eggs 2
Cashew nuts 10 – 12
Onion, sliced 1
Chicken stock ¼ cup
Salt to taste
Soya sauce ½ tsp
Fish sauce 1 tsp
Red chili powder 1 tsp
Crushed red chilies ½ tsp
Dried red chilies, sliced a pinch
Boiled green peas ¼ cup
Brown sugar 1 tsp
Method
Heat 1 tbsp oil. Break 2 eggs cook stirring continuously. Transfer into a bowl. Heat 1 tbsp oil in the same wok, add cashew nuts and sauté till light golden. Transfer into a bowl.
Heat 1 tbsp oil in the same wok, add onion and sauté till translucent.
Add chicken stock, salt, soya sauce, fish sauce, red chili powder, crushed red chilies, sliced dried red chilies, green peas and brown sugar and mix well.
Add pineapple and mix and cook for 2 minutes. Add rice, scrambled eggs, cashew nuts and mix well. Serve.
