• Ingredients:

1/4 cup vegetable oil

1-2 teaspoons chopped red chillies

150g chicken cut into very small dice

3 cups cold steamed rice

2 tablespoons finely chopped fresh Thai basil

2 tablespoons fish sauce

1 tablespoon curry powder

2 tablespoons chopped coriander leaves

8 shrimps

2 fresh red or green chillies, sliced

1 medium ripe pineapple

3 cloves garlic, chopped

1 medium onion, chopped

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Cut the pineapple in half length ways. Run a knife around the edge of the pineapple and then cut and scoop out the flesh. Chop into small pieces, discarding core, and set aside. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the garlic, chopped onion and curry powder to the wok and cook for 1 minute. Add the chicken; stir-fry, tossing constantly, for 2 minutes. Add shrimps to the wok cook, stir for another 3 minutes. Remove all from the wok and set aside. Add the remaining oil to the wok. When the oil is very hot, add the rice and stir-fry for 2 minutes, tossing constantly. Return the chicken, shrimps and diced pineapple to the wok and stir throughly. Remove the wok from the heat. Add the basil and SUREE FISH SAUCE, and toss well. Fill the pineapple shells with the fried rice. Scatter coriander and chillies over the top and serve immediately.