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Pineapple fried rice

• Kris Yenbamroong

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

plus overnight marinating

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Golden Mountain is a popular soy sauce in Thailand, with a slightly deeper and sweeter flavour. But you can also use dark soy sauce with Maggi Liquid Seasoning.

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Make Chet's pineapple fried rice, then try our chicken fried rice, Thai-style broccoli fried rice and more fried rice recipes.

This recipe comes from retro American diner Chet's, brought to you by LA’s favourite Night + Market Song.

LA chef Kris Yenbamroong has brought his tried and tested Thai-American menu to the lively Shepherd’s Bush Hoxton Hotel. Cocktails are unique, food is playful and flavours are punchy: its signature pineapple rice served in the shell, babka french toast and exuberantly garnished ice cream sundaes. Décor is La La Land chic – a soft warm pink palette, oversized plants, a huge skylight, open kitchen and retro booths – a nod to the American diner. Open from breakfast till late.

Ingredients

Nutrition

• 160g left-over cooked jasmine rice

• 1 tbsp Golden Mountain soy sauce

• 3 tbsp vegetable oil

• ¼ tsp white pepper

• 1 small pineapple

  80g of pineapple flesh reserved

• 1 small red onion

  finely diced

• 1 carrot

  finely diced

• 1 egg

• 60g white crabmeat

  (optional)

• 1 tbsp fish sauce

• 1 tsp caster sugar

• 30g roasted peanuts

  finely chopped

• 2 tsp crispy shallots

• coriander

  finely chopped, to serve

Nutrition: per serving

• kcal469
• fat29.2g
• saturates4.1g
• carbs38.6g
• sugars11.3g
• fibre3.8g
• protein11g
• salt3.4g

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Method

• step 1

  Combine the rice with the soy sauce, 1 tbsp of vegetable oil and the white pepper, adding more or less of the latter to taste. Spread out onto a plate or small baking tray and put into the fridge for 4-5 hrs, ideally overnight, to marinate and dry out. When ready to use, break up the rice if clumped, which will make it easier to stir-fry.

• step 2

  Cut the pineapple in half vertically. Working on one side, remove the flesh from the inside of the pineapple shell, leaving as thin a layer as you can without breaking the skin. Keep 80g of the pineapple, chopping finely. Refrigerate the rest for your own use.

• step 3

  Put the remaining oil into a wok or wide frying pan over a high heat. Fry the onion and carrot for 6-8 mins or until tender. Push the veggies to one side and crack the egg into the centre. Briefly cook the egg, stirring continuously until just starting to set, then add the crab, if using, bringing in the vegetables, too. Add the rice and stir until warmed through.

• step 4

  Stir in the fish sauce and sugar. Stir in the reserved pineapple and half the peanuts, warming through. Transfer the rice mixture into the hollowed-out pineapple shell, garnishing with the remaining peanuts, crispy shallots and coriander.

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Authors

Kris Yenbamroong

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