Pineapple Fried Rice

Pineapple Fried Rice

The great  thing about fried rice to me is that it is the ultimate "clean out the fridge " meal that doesn’t disappoint . You know those little odds and ends that you can put together and voila, a fantastic meal! This recipe is a merger of the odds and ends in my fridge combined with my preference of sweet, salty and spicy in one dish . 

 Tips:

• I love the pronounced flavour of ginger in this dish but you can reduce or omit it if you prefer. Please use fresh grated ginger as powdered ginger does not have the same flavour profile.

• I "season" my rice before frying , let me explain …before you call Uncle Roger to complain, I learnt this technique in my cooking class in Jamaica and honestly it gives the rice an overall consistent flavour and colour . Give it a try …try it ..you might like it ..honestly ..and if you prefer not too …then when you toss the rice into the sautéed veggies then toss in light soy, sesame oil and oyster sauce to get the same effect ..but try seasoning the rice before …it is a handy trick :)

• Shrimp, chicken or even lap cheung (Chinese sausage) would be great in this dish.

 Ingredients:

• 3 cloves of garlic finely minced

• 2 tablespoons of ginger finely minced

• 1/4 cup of frozen green peas

• 1/4 cup of pineapple cut into bite sized pieces

• 1/4 cup sweet/bell pepper finely minced

• 2 cups of cold rice

• 1/4 cup of halved cashews (optional)

• 1 tablespoon of a chili paste

• 1/2 tablespoon of sesame oil

• 2 tablespoons of light soy (or 1 tablespoon of dark soy)

• 1/2 tablespoon of oyster sauce (optional)

• 1/4 teaspoon of brown sugar (optional)

Preparation:

1. Season cold rice by adding sesame oil, soy sauce, oyster sauce, sugar and 1 teaspoon of garlic and tossing using hands or spoon to ensure the rice is evenly coated in the seasonings and set aside.

2.  Pre heat 1/2 tablespoon of vegetable oil in wok/fry pan on medium heat and add the ginger and chili paste (be careful as the paste creates splattering) and sauté for 3 -5 minutes until fragrant and lower heat.

3. Add the green peas, bell pepper, pineapple and cashews into the pan and toss to coat in the flavoured oil . Sauté for 5 to 8 minutes frequently turning to ensure the peas are cooked.

4. Increase to high heat and add the rice into the vegetable mixture and toss to fully incorporate . Keep turning / tossing frequently for 8 - 10 minutes until the fried rice is fragrant.

5. Turn off the heat and enjoy .