Satay Chicken Fried Rice with Pineapple



Chicken cutlet 200 g
Corn 100 g
Canned pineapple 50 g (4 slices)
Cold cooked rice 4 cups
Olive oil 1 tablespoon

Marinade Ingredients

Soya sauce 1 tablespoon
White pepper ¼ teaspoon
Rice wine 1 teaspoon
Olive oil 1 teaspoon

Sauce Ingredients

Bull Head’s barbecue sauce 2 teaspoons
Soya sauce 1 tablespoon
Salt ¼ tablespoon
Large egg 1 unit



  1. It is best to use overnight refrigerated rice to make fried rice.
  2. Cut pineapple into small pieces.
  3. Cut chicken cutlet into slices and marinate with marinade ingredients for around 30 minutes.
  4. Beat the egg and set aside.
  5. If using frozen corn, soak it in hot water until soft, then drain.
  6. Preheat 1 tbsp of olive oil in a wok over high temperature; add in chicken slices and 1 tsp of Bull Head’s barbecue sauce.
  7. When chicken is half cooked; change to medium temperature, pour in rice and break it apart with spatula.
  8. Add in 1 tsp of Bull Head’s barbecue sauce, soya sauce, salt and egg.  Keep stirring to make sure the egg covers all the rice.
  9. When the rice is slightly soft, put in pineapple and corn.
  10. Stir-fry until rice is soft and hot; chicken is cooked.

Recipe courtesy of