Pineapple fried rice, carrots, capsicum, soy sauce all brought together in no time as a super-cool update to your leftover rice. If you have been a fan of MasterChef season 11 you would have seen one too many eyebrows raised on using fresh rice for fried rice. Sidenote before I start with the nuances of fried rice. I never thought I would like the new judges, but oh my god they were just so much FUN! What a breath of fresh air and diversity, yes, I am talking about Mellisa.
Fried rice should always have that slight crunch and bite. And freshly cooked rice always has a wee bit of moisture. It is very likely turn turn mushy if you toss it. Any moisture required by your old rice would be provided by the veggies/ meats and oil.
Check out ginger fried rice or Crack Noodles.
Ingredients for Pineapple Fried Rice – serves 4
- Pineapple – 2 cups, chopped
- Carrot – 3/4 cup, chopped
- Capsicum – 3/4 cup, chopped
- Onion – 1, medium-sized, chopped
- Ginger – 2 tbsp, minced
- Garlic – 2 tbsp, minced
- Sticky soy sauce – 1 tbsp
- Hoisin sauce – 1 tbsp
- Oil – 1 tbsp (I used coconut oil)
- Rice – 2 cups, cooked (preferably a day old)
- Salt – to taste
Method
This is a one-pot recipe and I used it to inaugurate my recently bought cast-iron pan.
- Heat the pan, cast iron usually taken longer to heat but retains the heat for much longer.
- Add the oil, ginger, and garlic. Stir and cook for 2 minutes until fragrant.
- Add the chopped onion and cook until translucent.
- Transfer the chopped carrots, capsicum, and pineapple. Cover and cook for 7-8 minutes so that the pineapple develops a slight char.
- Add the day-old rice to the pan and mix well. Spoon the sauces and mix well.
- Season with salt.
- Garnish with fresh coriander leaves.
Chomp away the pineapple fried rice!
Pineapple Fried Rice
Ingredients
- 2 cups Pineapple chopped
- ¾ cup Carrots chopped
- ¾ cup Capsicum chopped
- 1 nos Onion Medium-sized, chopped
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 1 tbsp Sticky Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Oil
- 2 cups Rice cooked, preferably a day old
- Salt to taste
Instructions
- Heat the pan, cast iron usually taken longer to heat but retains the heat for much longer.
- Add the oil, ginger, and garlic. Stir and cook for 2 minutes until fragrant.
- Add the chopped onion and cook until translucent.
- Transfer the chopped carrots, capsicum, and pineapple. Cover and cook for 7-8 minutes so that the pineapple develops a slight char.
- Add the day-old rice to the pan and mix well. Spoon the sauces and mix well.
- Season with salt. Garnish with fresh coriander leaves.
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