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Everything tastes better in a pineapple. Seriously. I had this in, and out of the pineapple, and in the pineapple, was definitely necessary.

On par with Mexico as my favourite places to visit, would have to be Cambodia, which is where I got the idea for this meal. The history of the country is intense and dark, yet I have never met a group of people so strong, so appreciative and so welcoming.

The food in Cambodia was delicious, although I rarely steered clear of the green curry – couldn’t help myself, I love the stuff way too much. It was always served beautifully, whether you were in a fan-dangle restaurant or in the side-streets sitting on plastic chairs with the locals. My favourite meals experienced in Cambodia were served in some sort of fruit shell – curries in coconuts, rice served in a pineapple. I don’t know why it tastes better. Blame it on the extra juices, blame it on the novelty, I don’t know. All I know is that fried rice should always be served in a pineapple.

Pineapple Fried Rice 


1 cup of rice

1 pineapple, halved and all the flesh removed and cut into cubes

2 tablespoons of vegetable oil

2 cloves garlic

1 teaspoon of freshly grated ginger

2 chilli’s

2 mushrooms, finely sliced

4 baby corns, halved

4 – 6 tablespoons of roasted cashews

2 eggs, beaten and seasoned

4 spring onions, finely chopped

1 small carrot, cut into small cubes

4 tablespoons of soy sauce

1 tablespoon of sweet chilli sauce

4 tablespoons of fresh coriander 


1.  Cook the rice by boiling or steaming. Strain in a colander and rinse thoroughly with cold water. Leave it to drain for at least 20 minutes.

2. In a wok, heat the oil over medium heat. Stir in the garlic, ginger and chilli and cook for a couple of minutes, or until lightly golden.

3. Pour the beaten eggs into the wok and when barely set, add the rice and mix thoroughly. Continue to stir for a few minutes.

4. Add the soy sauce, pineapple, spring onion, baby corn, carrot and mushrooms. Squeeze any juice that may be left from the pineapple shells. Cook for around 2 minutes.

5. Add the sweet chilli sauce, 3 table spoons of coriander and cashews. Mix well.

6. Spoon rice into pineapple shells and top with remaining coriander.