Preparation Time: 15 minutes
Serves: 4-6Cooking Time: 5 minutes
Boil pearl pishori rice. After it cools, refrigerate for 30 minutes.
Slice a pineapple in half lengthwise. Scoop out, reserving the pineapple shell. You need 4 cups of the scooped and chopped pineapple.
Heat oil in wok. Add garlic and stir-fry until slightly golden.
Add red capsicum and mushrooms. Stir-fry for 2 minutes.
Add chopped pineapple and stir-fry for 2 minutes
Add chilled pearl pishori rice, soy sauce, sugar and fresh chilli. Mix thoroughly.
Add salt, basil leaves, black pepper and half of the peanuts. Mix well. Add more soya sauce if needed.
To serve, warm the pineapple shell in a microwave. Fill the pearl pishori rice in the warmed pineapple shell.
Garnish remaining crushed peanuts. Serve.