Pineapple fried rice
Add chunks of fresh pineapple to fried rice to transform it into something special. Serve on its own for a family dinner, or as part of a Chinese banquet
This classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun.
- 1½ tbsp sunflower or vegetable oil
- 2 eggs, beaten
- 2 garlic cloves, crushed
- small bunch of spring onions, chopped
- 1⁄2 tsp Chinese five-spice powder
- 400g cooked long-grain rice
- 85g frozen peas
- 2 tsp sesame oil
- 2 tbsp low-salt soy sauce
- 400g fresh pineapple, roughly chopped into chunks (about 1⁄2 medium pineapple)
- 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
- Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons
- Drizzle the soy/fish sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy.
- Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
- To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with scallions and cilantro.