Pineapple Fried Rice
- Prep Time:
- Cook Time:
- Difficulty: medium
- Serves: 4
Description
If using tinned pineapple, drain it of all the juice and be prepared for a much sweeter, less fragrant dish than when you use fresh pineapple.
My photo shows Japanese rice (since that's easiest for me to get here) but obviously it will work much better with Jasmine.
add to shopping list Ingredients
Makes 2 servings.
a heaped plate of cooked white rice
1/3 of a fresh pineapple, or a small tin of pineapple chunks
two small chicken breast strips
a handful of crushed cashew nuts
a stalk of lemon grass
chopped spring onions
chopped coriander
2 cloves of garlic, a wedge of ginger
an egg
soy sauce, sesame oil
a dash of chilli sauce
Preparation
1. Dice your chicken breast and finely chop the garlic and ginger. Stir fry in a little oil (not the sesame oil) and add the lemon grass stalk. Season with a dash of soya sauce.
2. Grab your [fried rice tool](http://opensourcefood.com/people/yongfook/tips/the-best-tool-for-fried-rice/) and add the cooked rice to the wok. Break up with the tool, add a dash of chilli sauce.
3. Make a "well" in the middle of the rice so you can see the bottom of the wok. Bring the heat right down and crack an egg into the well. Whisk roughly with a pair of chopsticks. Allow the egg to set halfway, then fold the rice into the egg and give everything a good mix.
4. Add the pineapple roughly chopped. Sprinkle over the crushed cashew nuts and chopped spring onions. Season with salt and pepper and a little sesame oil. Mix thoroughly.
5. Turn off the heat, remove the lemon grass stalk, add chopped coriander, mix and serve.
Post a Question or Comment
blog comments powered by DisqusReviews
8/07/12
alquimista says:
the version I make is with char siu (Chinese bbq pork), which adds color and sweetness; curry powder and fish sauce, adding fragrance and umami flavors; and raisins for color and added sweetness
8/07/12
cocinabebida says:
I just made this tonight and it was awesome! I used fresh (not canned) pineapple and jasmine rice...absolutely perfect!!
8/07/12
meiteoh says:
Ricedaddy, I think he means something you can use to break up the clumps of rice. :)
Don't forget to use overnight cooked rice - it looks and tastes better as the rice is drier than freshly cooked rice. :)
8/07/12
DivaChef says:
I'm excited about this! My favorite Thai restaurant has this on the menu and I've always wondered how to make it. Now, I know!
8/07/12
xueyin says:
Sounds yummy already. I make this Mango Salmon Fried Rice that I suspect tastes some what similar to your Pineapple Chicken Fried Rice, minus the chili sauce plus some cheddar cheese. Will have to try to do your version some time.
8/07/12
Enchante says:
I'm a sucker for pineapple rice presented in hollowed out pineapple halves =oD
8/07/12
oh I wish I could! but sadly birds eye chillies (or even fresh chilli in general) are very difficult to find in Tokyo :(
8/07/12
serenac1 says:
looks great. i'd probably add a sprinkling of minced bird's eye chillies as well, but only because i likes spice.
8/07/12
rachel2 says:
i love pineapple fried rice. works brilliantly with peeled prawns, chunks of white fish and pieces of squid too!
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