Pineapple Fried Rice


As I have told you all before, Indo Chinese food is an all time favorite in my house and I keep on experimenting with new flavors each time I make it. This time I added a few pineapple chunks in the regular fried rice that I usually make to go along with the gravy and it was very well received. We enjoyed the sweet and sour vegetables that I posted yesterday with this super awesome pineapple fried rice. Pineapple gives a lovely texture and flavor to the rice and goes very well with the savory flavors. This rice is a perfect accompaniment to any Chinese style Gravy. Here is how to make it.


All you need is

Cooked rice - 2 cups
Vegetable oil - 1 tbsp
Sesame oil - 1 tbsp
Garlic - 2 tsp ( finely chopped )
Ginger - 1 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Pineapple - 1 cup ( cut into small chunks )
Lemon juice - 2 tbsp
Soy sauce - 1\2 tsp
Salt to taste
White pepper powder - 1\2 tsp
Green onion for garnishing



Method of preparation

Heat oil in a wok.
When the oil is hot, add garlic and ginger.
Fry for a few seconds.
Add onion and pineapple and cook for a minute.
Add the lemon juice, soy sauce, salt and pepper powder.
Add the cooked rice and mix everything nicely.
Cook for a minute on high heat.
Garnish with spring onion greens.
Serve hot with any Chinese style gravy.


Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more