Pineapple Fried Rice

Ingredients:
2 bowls cooked rice
10 shelled prawns
1 cup fresh pineapple, cut into chunk
2 tbsp carrot, diced
1/2 onion, diced
1 tbsp chopped garlic
2-3 chilli padi, chopped
2 eggs, beaten
1 tbsp butter

Seasonings:
1 tbsp light soya sauce
1 tsp. chicken stock granules

1 tbsp curry powder (watch brand)
dash of white pepper

Garnish:
Chopped spring onions and chilli padi 
Crispy fried cashew nuts (optional)

Methods:

1. Heat oil in a wok, add in onion and garlic, fry till fragrant, then add in carrot and prawns, stirring for 2 minutes.
2. Make space in the center of the wok, pour in the beaten egg, stir to break the eggs into smaller pieces, mix together all the fried ingredients.
3. Add rice, butter and seasonings, stir well to ensure all the seasonings are well mixed.
4. Put in the pineapple, chilli padi, curry powder, dash of pepper and give it a quick stir.  
5. Remove from heat, sprinkle some chopped spring onions and chilli padi and ready to serve!

This pineapple fried rice can be served as a meal by itself, but recently I served it together with deep-fried chicken tender, since I have the marinated chicken tender ready for use with sliced tomato, cucumber and shrimp paste which is commonly known as sambal belachan and is the favourite of many Malaysians.