Pineapple Fried Rice

We had dinner really late on the 19th of July (same night of the sticky wings), but I was contented. I had dinner with my parents and Adam. For the soup, I made Pork Rib Tea-infused Herbal soup (Bak-Gu-Teh). Everyone had seconds and thirds of the pineapple fried rice.

Using left-over rice, prepare the rice by rubbing the grains with 2 tsp of oil, so that the rice doesn't clump. Soak a handful of dried mix fruit like raisins, apricots, and orange peel in a cup of boiling water. Prepare a cup of pineapple chunks to be added to the rice later. In a bowl, mix 4 tbsp chicken stock, 3 tbsp fish sauce, 2 dashes of ground black pepper and 3 tsp curry powder. Brown shallots, garlic and onions with 4 tbsp of oil and 2 tsp of belachan (chilli-prawn paste). Fry 5 pieces of ham, cut into half inch wide by 2 inch long slices together with the browning flavourful, fragrant garlic. Push all these to a side of the wok while you pour in and scramble an egg roughly, chopping it up as you toss. Stir-fry everything together and add the prepared bowl of mixed sauces and pepper. Throw the rice in and stir-fry, tossing to ensure a well-blend. Allow the rice grains to crackle a little, do not douse the rice with more water. If need, use a little more stock to moisten and continue frying. Add the drained mix fruit and pineapple, and stir-fry.
You can then add more fish sauce if necessary or cut chilli.

Serves well with generous amount of pork floss.