Serves 4

1/2 tsp cumin powder
1/2 tsp white pepper
1 tbsp sugar
1 tbsp chicken stock powder
2 tbsp vegetable oil
1 chicken breast fillet, cut into bite- sized pieces
2 eggs, beaten
4 cups cooked rice
2 tbsp light soya sauce
1/2 cup diced fresh pineapples
1/2 cup diced brown onions
2 stalks of spring onion, chopped
1 cup chicken floss
A handful of coriander leaves
1 red chilli, sliced

1 Mix the cumin powder, pepper, sugar and chicken stock powder in a bowl.
2 Heat the oil in a wok. Add the chicken and eggs and stir-fry for 1min until the chicken is almost cooked.
3 Add the rice, cumin powder mixture and light soya sauce. Mix well and stir- fry until the rice is uniformly yellow.
4 Add the pineapples and onions. Stir- fry for 1min and add the spring onions. Mix well and serve in the hollowed- out pineapple or on a plate. Top with chicken floss and garnish with coriander leaves and chilli slices.