Making Pineapple Fried Rice
I think pineapple fried rice is all about preferences. If you like your sweet,sour and savoury combo, then by all means go all out on the pineapple. Cut it to sizeable chunks and grill them before tossing into the rice. If you’re more like me, who’s been slightly traumatized from a wedding event eons ago where my mother tried to feed me a chili-spiked pineapple dish along with rendang rice, you might prefer a more subtle approach and finely dice them.
Another preference. Wok or skillet.
If you have a wok in your possession, then I say bust it out. There isn’t any way to describe how much better it is to cook a stir fry in a large wok. I mean, look at it.
So majestic. And the only thing to pair with it is the foot-long spatula. You’ll walk out of the kitchen feeling like a new
man woman. Okay maybe not, but the feeling is close.
And last but not least - where to serve the fried rice. A hollowed out pineapple is a bit more work, what with getting out the paring knife and scoring the flesh out, but it does make it look pretty awesome.
PINEAPPLE FRIED RICE:
[ 3 tablespoon vegetable oil + 1/2 cup diced carrots + 1/2 cup diced red bell peppers + 1/2 cup diced onion + 2/3 cup diced pineapple (you can use canned ones) + 3 garlic cloves, minced + 1/2 tablespoon grated fresh ginger + 1/4 cup chopped green onions + 4 cups cooked white rice (preferably long grain and a day old) + 3 eggs + 1/2 cup chopped basil leaves (Thai basil, preferably, but Italian is okay too) + 2 tablespoon soy sauce + 1 tablespoon oyster sauce + 1/2 tablespoon sesame oil + 1 tablespoon pineapple juice ] OPTIONAL: Fried egg + fried shallots for garnish
To make the sauce, combine the soy sauce, oyster sauce, sesame oil and pineapple juice in a bowl. Mix well and set aside.
If you haven’t got a wok, then in a large heavy skillet heat 1 tablespoon of oil over medium high heat. Add carrots, red bell pepper and onion and saute for 4-5 minutes. Stir constantly until the vegetables are tender and lightly browned. Transfer to a mixing bowl.
Add diced pineapple and saute while stirring frequently until golden brown in spots. Transfer to the mixing bowl along with the other vegetables.
Heat the remaining 2 tablespoon of oil. Add the garlic, ginger and green onion and saute until fragrant. Add the rice and use the spatula to break up the clumps. Toss to coat the rice evenly with oil and garlic.
Push the rice to one side of the skillet and crack in the eggs to the center. Stir quickly to scramble them and push the rice back in and stir to incorporate. Pour in the sauce and toss well. Season to taste, adding more soy sauce if needed.
Add in the sauteed vegetables and toss everything together. Add in the chopped basil and stir until the basil leaves just starts to wilt.
Serve inside a hollowed out pineapple or plates. Top with a fried egg, fried shallots and more chopped green onions.