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Chef Josh’s favorite recipe is Pineap­ple Fried Rice

Pineap­ple Fried Rice is a serv­ing of fried rice meal with chunks of pineap­ple for that trop­i­cal fla­vor with shrimps and chick­en chunks for added pro­tein. It’s super quick and easy too! You can go veg­an by leav­ing out the shrimps and chick­en.

Course: Main Course

Cui­sine: Fusion

Calo­ries: 353 kcal


  • One table­spoon ground­nut oil
  • 500g extra large shrimp , peeled, deveined
  • Two table­spoons ground­nut oil
  • One cup chopped fresh pineap­ple
  • One tea­spoon minced gin­ger
  • One/Two medi­um onions , sliced
  • Two green onions , chopped
  • Two tea­spoons minced gar­lic
  • Quar­ter – Half tea­spoon cur­ry pow­der
  • Quar­ter tea­spoon of black pep­per
  • Three large eggs , light­ly beat­en
  • Two cups cooked Long grain rice (I pre­fer Bas­mati)
  • One cup peas and car­rots (Frozen, thawed)
  • Three table­spoons of dark soy sauce
  • Worch­ester­shire sauce to taste
  • Salt and sea­son­ing to taste


  1. Heat a large wok or skil­let on medi­um high heat with about a table­spoon of ground­nut oil.
  2. Add shrimp and stir fry for about 3–4 min­utes or until slight­ly pink. Remove shrimp and set aside.
  3. Pour in about one table­spoon oil, add pineap­ple, gin­ger, onions, green onions, gar­lic, black pep­per and cur­ry pow­der. Stir fry for about 3–4 min­utes. Push veg­eta­bles aside.
  4. Add about 1 table­spoons or more oil, then add eggs mix­ture, cook with­out stir­ring for 5–10 sec­onds or until the eggs sets on the bot­tom and is slight­ly cooked.
  5. Add rice and cook for about a minute or two quick­ly, stir­ring con­stant­ly .
  6. Return cooked shrimps, peas & car­rots, soy sauce and worch­ester­shire sauce. Con­tin­ue stir­ring until ingre­di­ents have heat­ed through.
  7. Adjust sea­son­ing, salt, pep­per and soy sauce, if nec­es­sary.
  8. Gar­nish with caramelised onions and/or chopped cilantro or scent leaves (efin­rin). Serve warm



Obase­ki Ayo­mide Josh, pop­u­lar­ly known as Chef Josh, is a young self taught Niger­ian chef and pho­tog­ra­ph­er who was born on the 21st of Sep­tem­ber, in Ike­ja, Lagos State. He start­ed out his culi­nary career pro­fes­sion­al­ly in the year 2009.

He has a B.A in Lin­guis­tics from the pres­ti­gious Obafe­mi Awolowo Uni­ver­si­ty,  Ile-Ife,  Osun State. His love for cook­ing and culi­nary art spurred his aspi­ra­tion to become a chef. He says his grand­moth­er and moth­er were the ones who instilled into him, the love for cook­ing.

He cur­rent­ly runs a restau­rant and a pri­vate gourmet ser­vice in Ibadan, the Oyo State cap­i­tal and has organ­ised sev­er­al cook­ing mas­ter class­es, recipe tast­ing ses­sions and buf­fets.

Chef Josh’s love for human­i­ty and con­cern for healthy lifestyle dri­ves him to one big dream he’s work­ing on which is hav­ing a world class culi­nary school in the city of Ibadan, which he hopes will help peo­ple realise the joy of cook­ing and also help them explore the soli­tude in the art of cook­ing. Also, he seeks show­case Niger­ian dish­es to the world in a way nev­er seen before.

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