Pineapple Paradise Fried Rice

1. Prepare the Omelette

• Heat Oil: In a wok, heat 1 tablespoon of sunflower or vegetable oil over medium heat.
• Cook Eggs: Pour in the beaten eggs, swirling them around to cover the base of the wok. Cook for about 1-2 minutes until the eggs are set but still soft.
• Roll and Slice: Carefully roll the omelette onto a chopping board. Once cool enough to handle, cut it into thin ribbons (about 1 cm wide).

2. Stir-Fry the Vegetables

• Add More Oil: In the same wok, add another 1/2 tablespoon of oil and increase the heat to medium-high.
• Sauté Aromatics: Add the crushed garlic, chopped spring onions, and 1/2 teaspoon of Chinese five-spice powder. Stir-fry for about 30 seconds until the garlic is fragrant and the onions are sizzling.

3. Add Rice and Peas

• Incorporate Rice: Add 400g of cooked long-grain rice (if using pouches, squeeze them first to separate the grains) to the wok.
• Add Peas: Toss in 85g of frozen peas.
• Season: Drizzle with 2 teaspoons of sesame oil and 2 tablespoons of low-salt soy sauce. Stir well and cook for about 2-3 minutes, stirring frequently, until the rice is hot.

4. Incorporate Pineapple and Omelette

• Add Pineapple: Gently stir in 400g of roughly chopped fresh pineapple (about half a medium pineapple) until evenly distributed.
• Mix in Omelette: Finally, add the omelette ribbons to the rice mixture. Stir everything together until combined and heated through, about 1-2 minutes.

5. Serve:

• Presentation: Serve the pineapple fried rice hot, garnished with extra spring onions if desired. Enjoy as a main dish or alongside other dishes in a Chinese banquet!