🍽️ How to Make Pineapple Fried Rice (菠萝炒饭)

🧆 Ingredients

• 200g cooked jasmine rice
• 100g pineapple (diced)
• 50g shrimp or chicken (optional)
• 30g carrots (diced)
• 30g peas
• 2 eggs
• 2 green onions (chopped)
• 1 tablespoon curry powder
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon cashews or raisins (optional)
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Dice the pineapple into small, even cubes. If using fresh pineapple, cut off the top and bottom, slice off the skin, remove the eyes, and cut out the core before dicing. Fresh pineapple gives the best flavor, but canned can be used if drained well.
   • Dice the carrots into small pieces for even cooking.
   • If using shrimp, peel and devein them. If using chicken, cut into bite-sized pieces. Pat dry with paper towels to avoid excess moisture.
   • Crack the eggs into a bowl and beat until the yolks and whites are fully combined.
   • Chop green onions finely, separating the white and green parts.
   • Measure out peas, curry powder, soy sauce, fish sauce, and other seasonings.
   • If using cashews, lightly toast them in a dry pan for extra crunch and aroma.

2. Cook the Protein:

   • Heat the wok or a large nonstick skillet over medium-high heat until hot. Add the vegetable oil and swirl to coat.
   • Add the shrimp or chicken. For shrimp, cook until they turn pink and opaque (about 1-2 minutes per side). For chicken, cook until the pieces are golden and cooked through (about 3-4 minutes). Avoid overcrowding the pan.
   • Remove the cooked protein from the wok and set aside to prevent overcooking.

3. Scramble the Eggs and Sauté Vegetables:

   • Lower the heat to medium. Add a bit more oil if needed.
   • Pour in the beaten eggs. Let them set slightly, then gently scramble until just cooked but still moist. Push eggs to the side of the wok.
   • Add diced carrots and peas to the empty side of the wok. Stir-fry for 1-2 minutes until the carrots are slightly tender but still crisp and the peas are bright green.

4. Stir-Fry the Rice:

   • Increase heat to high. Add the cooked, day-old jasmine rice. Break up any clumps with a spatula or clean hands before adding.
   • Stir-fry the rice with the vegetables and eggs, pressing down to separate grains. Cook for 2-3 minutes until the rice is hot and starting to get a little crispy.
   • Add the diced pineapple, curry powder, soy sauce, and fish sauce. Mix thoroughly to coat every grain and distribute the seasonings evenly.
   • Taste and adjust salt or sauces as needed. The rice should be fragrant, golden from the curry, and well mixed.

5. Combine and Garnish:

   • Return the cooked shrimp or chicken to the wok. Add the white parts of the green onion and toss everything together for another minute to heat through.
   • Add cashews or raisins if using, and toss to combine.
   • Remove from heat. Sprinkle the green parts of the green onion on top.
   • For a restaurant-style presentation, serve the fried rice in a hollowed-out pineapple half.
   • Serve immediately while hot.

Key Points:

• Use day-old rice for the best texture; freshly cooked rice can become mushy.
• Ensure all ingredients are prepped and ready before you start cooking, as stir-frying moves quickly.
• Do not overcook the shrimp or chicken to keep them tender.
• Adjust curry powder and sauces to taste.
• Toasting cashews enhances their flavor and crunch.
• If making a vegetarian version, substitute tofu for the protein and use vegetarian fish sauce or extra soy sauce.

💡 Tips

• Use day-old rice for best texture.
• Adjust curry powder for preferred flavor.
• Substitute tofu for a vegetarian version.
• Serve in a hollowed pineapple for presentation.