Learning > Recipes

Pineapple Brown Rice


Singapore Heart Foundation


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Preparation time: 20 hrs

Cooking time: 10 mins

Serves 2



  • Cooked brown rice (refrigerate overnight) 300gm
  • Vegetable oil (e.g. corn, canola or sunflower), 2 tsp
  • Shallots (chopped), 2
  • Garlic (chopped), 3
  • Red chili flakes, 2 tsp
  • Egg, 1
  • Fish sauce, ½ tbsp
  • Tomato sauce, 2 tbsp
  • Dark soya sauce, ¼ tsp
  • Cashew nut (roasted), 25 gm
  • Pineapple (diced), ¼ cup
  • Shrimps, 6 
  • Mussels, 4
  • Spring onions (chopped) for garnish
  • Coriander leaves (chopped) for garnish 


  1. Heat the oil in a pan.
  2. Add the shallots, garlic, chili flakes and stir until fragrant, about a minute.
  3. Add the shrimps and mussels; stir fry for a minute.
  4. Turn off the fire and add the boiled rice, diced pineapple, cashew nuts and the sauces (tomato, soya sauce and fish sauce); stir to mix evenly.
  5. Turn the fire to medium low heat; push the rice one side of the pan. Pour the beaten egg into the other side and cook then mix with the rice.
  6. Turn the fire to high, tossing the fried rice to separate the grains. 
  7. Garnish with spring onions and coriander leaves before serving.


Nutrients per Serving:
Energy: 408 kcal
Fat: 15.6g
Protein: 17g
Carbohydrates: 52g
Cholesterol: 130mg
Sodium: 716mg
Fibre: 4.7g 


Source: Singapore Heart Foundation

(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)

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