Pineapple fried rice
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- Easy
- Serves 4
Ingredients
- 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
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.
