Breakfast in Poh's House
Whenever Jono makes brekky, or brunch, this is my number one request. Perfect for using up that chilled leftover rice, it’s super quick and very delicious. In it you have the obligatory brekky combo of bacon and eggs but it’s the sweet and sour of the pineapple and bright herbs that make it one of the best things to wake up to. Curry leaves are optional but if you have some, it really adds a wonderful smokiness and depth. Watch out Mums and Dads, you’ll have a hit on your hands, simply omit the sriracha!
See MorePoh's Pineapple Fried Rice
Easy
< 20 Minutes
Serves 2
Poh's Pineapple Fried Rice
Ingredients
Method
Combine the olive oil, spring onions, curry leaves and bacon in a large non-stick frypan over high heat. Stir fry until fragrant and the edges of the bacon have browned a little.
Add the capsicum, pineapple and rice. Stir fry until combined, then add soy or fish sauce to taste.
Meanwhile, pour a dash of olive oil onto a heavy based non-stick frypan and cook 2 eggs to your liking.
To serve portion the rice into 2 bowls or plates, garnish with coriander, then top with a fried egg and sriracha to taste.
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Poh's Pineapple Fried Rice
Easy
< 20 Minutes
Serves 2
Ingredients
Method
Combine the olive oil, spring onions, curry leaves and bacon in a large non-stick frypan over high heat. Stir fry until fragrant and the edges of the bacon have browned a little.
Add the capsicum, pineapple and rice. Stir fry until combined, then add soy or fish sauce to taste.
Meanwhile, pour a dash of olive oil onto a heavy based non-stick frypan and cook 2 eggs to your liking.
To serve portion the rice into 2 bowls or plates, garnish with coriander, then top with a fried egg and sriracha to taste.