I’ve been eating Thai food since I was a little girl and have always loved the intensity of taste. Pineapple fried rice is one of those foods that you can give to a child and they will love it and continue loving it into adulthood.
I honestly have not been to a single asian restaurant here in Stavanger yet. Not because I’m skeptical about the quality (even though I have been told, most asian food here can’t compare to the real thing), but mostly because of the price. I just feel so bad spending the money on something that in my mind shouldn’t cost that much.
I found a can of pineapple in the pantry the other day and decided that I wanted to have a go at making pineapple fried rice.
I looked at a few recipes and it didn’t look too intimidating so I gave it a shot altering things to my tastes and I was pleasantly surprised with the results!
This of course varies according to your portion size. Could be 4 if you put it into take away containers or 8 if you’re using small bowls.
|2 tbsp||fish sauce|
|1 tbsp||soy sauce|
|2 tsp||curry powder|
|1 tbsp||sesame oil / peanut oil|
|1 tbsp||lime juice (fresh or bottled)|
|1 tsp||honey / dark syrup / molasses / palm sugar|
|1tsp||finely chopped chili|
|1tbsp||freshly chopped coriander / dried coriander leaf|
|1 tsp||garlic powder|
The list of ingredients for the sauce is quite extensive, but once you pre-make that, the whole process is really easy.
One other thing you could add that would add a nice kick would be kaffir lime leaves, add a couple of these finely chopped and you’ll get a nice flavour kick.
I didn’t add them because I didn’t have them, they’re a little difficult to find here and it’s not a necessity with my taste buds.
|2 sprigs||spring onion (green onion)|
|250g – 500g||cubed pineapple (fresh would be preferrable but canned with also work)|
|2 cups (uncooked)||day old rice (this is an estimation, but essentially I filled my wok with rice)|
|500g||mince chicken (this is optional and can be any form of meat, not limited to mince chicken)|
|1 1/2 cups||frozen vegetables (peas, carrots, corn) – this could also be fresh, but frozen is far more convenient for me|
In the images shown, I only used one can of pineapples (250g), it did the job by adding that burst of pineappley goodness, but I think two cans would have been better. But again, this is up to your tastes.
This is of course optional. I personally don’t really like this but for others, they really like it.
1. Mix a table spoon or two of oil into the rice.
This helps to break the rice up after it’s been in the fridge and will help with cooking. Use your hands. Set aside.
2. Mix your sauce up so that it’s ready to go.
Taste and see how you like it, add more or less of what you like.
3. Fry up the sliced onion and galic with a little oil until fragrant.
4. Add the mince meat and fry until cooked (5-10mins). Add a couple of teaspoons of sauce while doing this.
5. Add the frozen veggies and a little more sauce. Fry for a minute.
6. Add the rice and the rest of the sauce. Fry until all the rice is coated in sauce.
7. Add green onions and pineapple. Fry for another couple of minutes.
This part is optional, but what I like to do with the last bit of frying because I don’t have a gas stove or a cast iron wok, I like to leave the rice alone for half a minute or a minute before stirring up the wok. this helps to char the surface of the rice adding that extra flavour you otherwise woulnd’t get.
Once done, serve hot and add garnishing of cashews, raisins and coriander.
The rice should have a nice light yellow tinge and you should be able to smell the sweetness of the pineapple.
For some reason I thought this would be more work, mostly because pineapple fried rice is always so tastey and I’m not the best at making fried rice in general. But I found this unexpectedly simple!