I’m yet to come across a type of fried rice that I didn’t like. I discovered pineapple fried rice late one Saturday night when I felt like eating some good ol chinese take out. Until then I only came across ‘the usual’ chicken, beef, shrimp or special fried rice. Where was this all my life??
A few years back I was advised that fried rice is done best when using cold rice. In school I would cook a large pot of rice on Sundays and freeze in smaller 1 cup portions. That way I cook thaw small amounts and quickly fry them with various combination of ingredients. To date I stick to this method. Quick and easy!
- 2 tbsp coconut oil
- 1 cup cooked brown rice
- 1/2 onion (finely chopped)
- 3 spring onions (finely chopped)
- 1/2 bell pepper (finely chopped
- 1 tsp ginger (minced)
- 1 tsp light soy sauce
- 1/4 cup corn
- 1/4 cup green peas
- 1/2 cup pineapple cubes
- Heat a large wok or frying pan until hot. When hot a drop of water should sizzle and evaporate, but the wok should not be smoking.
- Once hot, add the coconut oil and swirl to coat the pan
- Add onions, ginger and peppers, then saute for approximately 30 secs. ( Sauté is to fry quickly in fat. Use a wooden spoon to stir and keep them moving in the pan)
- Add approximately half the soy sauce, stir to coat the onions then add the corn and peas and pineapple
- Add the rice and stir to mix the ingredients evenly.
- Add the remaining soy sauce and fry while stirring continuously for approximately 30 seconds.
*Also pictured is my Honey & Ginger Chicken. The two worked well together.