Pineapple Fried Rice

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Comments: 2 Comments
Published on: June 28, 2012
 

I chose this dish to be my first ever cooking blog appearance as it is the perfect sum up of how I cook most of the time.  Simple, easy and hassle-free.  I fell in love with this dish the very first time I had it in a Thai restaurant years ago.  Of course at that time, I had no idea how to cook it.  Most of my recipes are a result of = online research+personal inspiration. This dish is great to have as main meal or as a side.

It is important to leave the rice overnight in the fridge as freshly cooked rice is not suitable for frying at all.  It will get mushy and it won’t be pleasant eating sticky fried rice.  I cooked the rice the night before, left it to cool to room temperature and then left it uncovered in the fridge.  The fridge will absorb the moisture from the rice which makes it perfect for frying without stickiness.

INGREDIENTS

  • 2 cups of rice (cooked and left overnight in fridge – 320g uncooked)
  • 350g of prawn (i used cooked prawns)
  • 2 red chillies (seeded and slice to small pieces)
  • 4 cloves of  garlic (finely chopped)
  • 1 large canned pineapple (cut to small pieces)
  • 3 tablespoon of pineapple juice (from the can)
  • 2 teaspoon of shrimp paste
  • 2 tablespoon of fish sauce
  • 1 teaspoon of dark soya sauce
  • 2 tablespoon of peanut oil

 

METHOD

  1. Heat the wok and add the cooking oil.
  2. Stir fry garlic, shrimp paste and red chillies till aromatic.
  3. Add in *cooked prawns and stir fry about 30 seconds.
  4. Add rice, pineapple pieces, pineapple juice and do a couple of quick stirs.
  5. Add fish sauce, dark soya sauce and blend well with the rice.
  6. Stir fry for another minute or so and serve immediately.

* if using uncooked prawns, stir fry untill half cooked in step 3.

 



2 Comments - Leave a comment
  1. Easter says:

    RainbowChef & Chef Cherro good day…

    Wow Ya. Pineapple fried rice looks super yummy… sure im ganna try to cook this at home. Will let u see how its look like later. Cheers.

     

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