Pineapple Fried Rice

Amarante

Fri, Oct 02 2020, 8:10 am

This was well liked by the eaters of all ages. Very Happy

Easy to make - I had made rice the day before as a side so I just made extra rice as the best results for fried rice uses leftover cold rice. It was easy enough for me to roast some chicken breasts the day before as well but as the recipe states you can use rotisseries chicken or just make extra chicken for leftovers.

As recipes states, it is also a great way to use up stray veggies that have been lingering in the refrigerator.

Dish is not spicy hot but the piquant spices are needed to balance the sweet elements.

Pineapple Fried Rice

Excerpt From: Ayesha Curry - The Full Plate

Don’t be dissuaded by the long ingredient list—this recipe comes together very quickly. For that reason, you should have all of your ingredients prepped and at the ready before you start cooking.
Fried rice is an excellent way to use up bits and bobs in your fridge; you should feel free to add other vegetables you have on hand (grated carrots, chopped mushrooms, spinach) or use different cooked protein in place of the chicken (leftover steak would be great).

This is best made with rice that’s at least one day old; it’s drier and absorbs the seasonings better. If you don’t have leftover rice, you can cook a batch of rice, then spread it out on a rimmed sheet pan and leave it to cool and dry for at least an hour before frying it up.

3 tablespoons canola oil
½ medium yellow onion, diced
1 red bell pepper, cored, seeded and diced
1 yellow bell pepper, cored, seeded, and diced
1 cup fresh or canned pineapple chunks, cut into ½-inch pieces
1 cup frozen green peas
3 garlic cloves, minced
1 teaspoon grated fresh ginger
2 large eggs, beaten
3 cups cooked jasmine rice (preferably day-old)
2 cups shredded cooked chicken breast (rotisserie chicken is fine)
¼ cup golden raisins
2 tablespoons light soy sauce
2 teaspoons curry powder
1 teaspoon sambal oelek - sub Sriracha
1 teaspoon kosher salt
Finely sliced green onions and chopped cilantro leaves, for garnish (optional)

Heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, until just starting to soften, 3 to 4 minutes. Add the pineapple and peas and cook until the peas have begun to thaw, 2 to 3 minutes longer. Add the garlic and ginger and cook until fragrant, 1 minute.

Push the vegetables off to one side of the pan and add the beaten eggs to the empty side. Stir the eggs with a rubber spatula until scrambled, then transfer the vegetables and eggs to a bowl.

Add the remaining 1 tablespoon oil to the pan and return to medium-high heat. Add the rice, chicken, raisins, soy sauce, curry powder, sambal, and salt and cook, stirring, until all of the ingredients are incorporated “and the rice starts to brown slightly on the bottom, about 4 minutes. Return the vegetable-egg mixture to the pan and cook, stirring, until rewarmed and incorporated into the rice, about 2 minutes.

Transfer to a large platter and garnish with sliced green onions and cilantro leaves, if desired. Serve hot.