Pineapple Fried Rice Recipe

“I like rice. Rice is great if you’re hungry and want 2000 of something. ” 
Mich Ehrenborg

I love this tasty quick rice dish – it’s one of our favourite ways to use up leftover cold rice and cooked vegetables. It’s delicious warm and also great served cold as a salad. It’s also super economical and much better than take-away. The pineapple gives it a wonderful freshness and zing too.

Please don’t keep for longer than a day once made. But that shouldn’t be a problem because it’s so yummy you’ll want to gobble it all up.

I’ve given you a basic recipe below but feel free to make it vegan or vegetarian. Throwing in a handful of cooked prawns (shrimp) is divine, and a handful of lightly toasted cashews or almonds is also a great addition.

Enjoy!

Ingredients:

  • 4 cups cooked cold rice
  • 1/2 cup diced ham or cooked bacon
  • 1 large onion, diced
  • 1 to 2 cloves of crushed or finely chopped garlic
  •  3 to 4 eggs, whisked with a tablespoon of water
  • 1 large green pepper, diced,
  • 1 cup of other sliced fresh vegetables cooked leftover vegetables or frozen peas/carrot/corn
  • 1 tablespoon of oil
  • 1/2 to 1 cup of fresh or tinned diced pineapple
  • 3 spring onions sliced, or a handful of chopped up coriander – or both!
  • 1 tablespoon of sesame oil, two tablespoons of soy sauce, 1/4 teaspoon Chinese Five Spice and a dash of chilli sauce (if that’s your thing)- mixed together in a cup

Method:

  1. Select a large deep frypan or saucepan and place over moderate heat.
  2. Add the oil to cover the bottom of the pan and then pour the egg into the pan and allow it to cook as one flat sheet. When it has cooked through roll up and remove from pan. Cut into small pieces.
  3. If you are using bacon fry the bacon off first. Then add in the onion, ginger and garlic and cook until soft and fragrant.
  4. Now add in the vegetables if they are uncooked and stirfry gently for another two minutes.
  5. Add in all other vegetables (except herbs), pineapple, egg, ham if using, and rice. Stirfry for two minutes or until heated through.
  6. Add the soy mixture and stir through the rice.
  7. Fold through the spring onion and/or coriander.
  8. Serve on its own or with the protein of your choice.

Tasty Fried Rice Recipe – Easy!

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It’s that time of year. Lots of Christmas leftovers, or maybe you just don’t feel like going to any trouble in the kitchen but you still want something tasty.

Fried rice is one of my go-to comfort foods – endlessly able to be varied, and can be made to suit vegans, vegetarians and omnivores. Eat it on its own, or as a simple side.

Ingredients:

All of this will be based on guess-timation.  That’s the joy of this dish.  You work with what you have to hand. Don’t be afraid to experiment, and for the recipe to taste different each time you make it!

Must haves

  • cold cooked rice – at least one cup per person. Use your favourite here – brown, basmati, jasmine, white – it’s all good! (if you have only just cooked the rice, spread it out on a lightly greased tray and place in a moderate oven for ten minutes to dry it out so your rice won’t be gluggy)
  • soy sauce (you could also use tamari, which is gluten-free, or Bragg Liquid Aminos)
  • sesame oil
  • a non-stick frypan, lightly sprayed with cooking oil, or a well-oiled heavy bottom frypan

Throw In’s

I like to work with a ratio of about 1 cup rice and 1 and 1/2 cups throw ins. You can add more throw ins if you are in the mood for lots of herbs and vegetables etc.  Choose your additions based on your dietary preferences, and what’s in your fridge, pantry or garden. Obviously if you are vegan you won’t be throwing the leftover Christmas ham in! Suggestions include any of the following:

  • Freshly diced ginger and garlic – or you can use bottled or tubed if that’s all you have.  Use as little or as much as you like. It adds a beautiful dimension to this dish, but you can do without it at a pinch, so I’ve listed it as optional.
  • Diced ham, bacon, turkey, or other cold roast meats
  • Peeled prawns (shrimp!), crabmeat or other cooked seafood
  • Shredded omelette (whisk a few eggs with some salt and pepper and a dash of water, tip into your hot greased frypan and allow to set into a thin cake.  Slide out onto a board or plate to cool -roll up and chop into slices)
  • Tofu or tempeh
  • Raw cashews or other nuts of your choice
  • Diced raw capsicum (peppers)
  • Seeded red chilli
  • Green shallots
  • Fresh coriander or parsley (save some to garnish)
  • Fresh or tinned sweetcorn
  • Mushrooms – fresh or tinned
  • Cherry tomatoes
  • Finely sliced raw onion, raw carrot
  • Snow peas (mange tout)
  • Frozen or fresh peas or sliced green beans
  • Broccoli, cauliflower or broccolini in small pieces
  • Pineapple – tinned or fresh

Method:

Heat up your big frypan with a little oil, toss in the garlic and ginger (and chilli if you like it spicy) and cook until aromatic. If you are using ham, bacon or tofu/tempeh add this in next and let it cook for a few minutes.

Add in the vegetables that take more cooking time, as well as any other meats. Keep tossing around. Then add in your smaller vegetables and dump in your rice. Break up any lumps and keep stirring until it is well heated through.

Add a few tablespoons of soy sauce and a good slug of sesame oil. Stir well  to coat the rice and then add in the cooked egg and fresh herbs, stirring to combine.

Dump into bowls and add a flourish of fresh herbs over the top.  Eat and enjoy!

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