Pineapple Fried Rice

This is a rice worth it’s weight in prep time. I adore this recipe and have used it a number of times. However, the couple of times I tried to set it up for a post it did not work out taking photos due to various complications (like a power outage). Finally we are having some dear friends over and this is a part of the hefty menu. Give it a try and I guarantee it will become a favorite!

4.0 from 1 reviews

Pineapple Fried Rice

 

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Prep time

30 mins

Cook time

8 mins

Total time

38 mins

 

Author: My Love for Cooking

Serves: 6

Ingredients

• 1½ cup fresh pineapple (you can use canned but please don’t)
• 4 cups cooked Jasmine rice (preferably one day old or chill for an hour in fridge)
• ¼ cup chicken stock (vegetable can be subbed)
• 2 shallots finely diced (or one small onion)
• 3 cloves garlic finely diced
• 1 red or green chili diced (or sub ½- 3/4 tsp dried crushed chili flakes)
• 1 egg (vegans can omit)
• ¾ cup frozen peas and carrots
• ¼ cup raisins
• ½ cup unsalted roasted cashews
• 3 scallions, finely diced
• ⅓ cup fresh cilantro
• Stir Fry Sauce
• 3 TBS fish sauce (or soy sauce if vegetarian)
• 2 tsp curry powder

Instructions

1. Mix 1 Tbs oil with the rice, using fingers to separate chunks. Set aside
2. In a cup mix fish/soy sauce with curry powder
3. Drizzle 1-2 Tbs oil in a wok/large frying pan over med/high heat. Add shallots, garlic and chili stir fry for 1 minute (add stock as needed by Tbs to prevent drying)
4. Scramble egg on side of pan and cook through
5. Add peas and carrots. Stir fry 1-2 minutes, add more stock if needed.
6. Add rice, pineapple, raisins and cashews. Drizzle with stir fry sauce. Gently combine over med-high heat about 5 minutes. You can add stock if desired to reach moisture level you like). Tip- to make rice shiny you can add a pinch more oil
7. Remove from heat and taste test for desired saltiness/flavor. To add salt add soy sauce to decrease salt flavor add squeeze of lime.

3.1.08

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Tagged as: pineapple, rice