Recipe for Pineapple fried rice recipe for pineapple fired rice Pineapple Fried Rice  Really Good recipe
Back Great Fried Rice  

Pineapple Fried Rice  Recipe

  
  image of pineapple fried rice  

Who can resist a great fried rice. And this is how its done. The pineapple is a nice touch, and the pineapple flavour does infuse nicely into the rice. Particularly at the edges. Obviously you can make the rice and not use the pineapple.

I have developed this version without the huge amounts of salt and or MSG found in restaurant rice. I make up for this with the use of the salted nuts, nut oils, soy sauce, and quality ingredients. You will still need a little salt at the end to taste.

You will be frying the rice at high temperature for 10 minutes so you must undercook the boiled rice by a few minutes. This is the point at which when you eat some it is firm in the centre. The grain is still small and hasn't yet expanded full of water. This creates the best finished texture.

 
  Pineapple Fried Rice      
  3 cups boiled white long grain rice. (Undercooked and 1 day old.)
2 eggs and 1 egg yolk whisked.
3 Tbs peanut oil (must be peanut oil)
4 drops sesame oil
1/2 Tbs soy sauce
salt to taste
1 Shallot diced and shredded (reserve some for garnish)

Mandatory basic ingredients:
Salted Cashew nuts (lightly toasted)
Peas par boiled
Diced Carrot par boiled
Char Shui Pork sliced (or ham sliced)
Medium green prawns. Halved

Extra ingredients ( open to choice )
Pineapple pieces, Corn pieces, Chicken strips, Red hot chilli pieces, Beef strips, Raisins, And whatever fries up nicely that takes your imagination. Add and delete as you please.

  Add 1 Tbs of the oil to the rice and sprinkle with a little salt. With a fork fluff up the rice to thoroughly separate. Let stand 10 minutes.

Heat 2 Tbs oil in a wok to hot and add the rice and toss for 6 minutes. Add sesame oil after a few minutes then the soy sauce. If too dry add more oil by scooping a hole to the bottom of the wok and adding oil here. Allow oil to become hot before resuming tossing.

Add basic and extra ingredients and toss a minutes or so to heat all the  ingredients. Make a well in the rice to the bottom of the wok and pour in half the egg in a thin stream across the bottom of the wok and into the rice and let partially set. Toss to distribute the egg. Repeat this step with the remaining egg. Add in shallots.

Serve Hot with shallot and nut garnish

Pineapple variation:

Put the ripe pineapple on the bench and find where it sits flat. Rotate 90 degrees and cut the side quarter off. Slice the pineapple inside into 2cm cubes width and lengthways taking care not to cut to deep. Scoop out all the inside pineapple. Dry inside thoroughly with paper towels and fill with fried rice and garnish to serve on a large platter.