Pineapple Fried Rice

Pineapple Fried Rice
Summary Not available
Total time : 1 hr
Check out this recipe
Print
0 from 0 votes

Pineapple Fried Rice

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Thai
Keyword: 30-60 min, Rice, Seafood
Person: 6
Calories: 648kcal

Materials

  • 250 g shrimp and pat dry
  • 1 onion diced
  • 80 g carrot diced
  • 150 g sausage finely diced
  • 600 g rice
  • 120 g peas
  • 240 g pineapple
  • 1 scallion
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon 1 tablespoon divided))
  • 4 tbsp oil
  • 1 tbsp fish sauce
  • 1 tbsp soya sauce
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons sesame oil

Instructions

  • First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions
  • If using fresh pineapple, remember to trim away the pineapple core
  • If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel
  • Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine
  • Heat your wok over medium heat until lightly smoking
  • Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked
  • Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside
  • Heat another 1 tablespoon of oil over medium heat
  • Cook the shrimp until they turn pink, about 1 minute
  • Remove from the wok and set aside
  • Heat the last 2 tablespoons of oil over medium heat
  • Cook the onion until translucent
  • Add the diced carrots and ham, and cook until the carrots are no longer crunchy
  • Add the rice and 1 tablespoon Shaoxing wine
  • The steam from the wine will loosen the rice chunks! Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp
  • Stir-fry everything together for a few minutes
  • Finally, add the pineapple and scallions
  • Mix everything again for a minute or two
  • To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate
  • Salt to taste, and serve immediately!

Notes

No extra notes

Nutrition

Calories: 648kcal | Carbohydrates: 92g | Protein: 23g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1020mg | Potassium: 413mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2522IU | Vitamin C: 32mg | Calcium: 122mg | Iron: 3mg

Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating