Pineapple Fried Rice

Summary Not available

  • 8 ounces shrimp ((225g (and pat dry)))
  • 1 50g onion (( (diced)))
  • 1/2 cup carrot ((75g (diced)))
  • 4 ounces sausage; 115g (finely diced)))
  • 6 cups rice )
  • 2/3 cup peas )
  • 1 cup pineapple )
  • 1 scallion )
  • 2 eggs )
  • 1/4 teaspoon salt )
  • 1/2 teaspoon 1 tablespoon (divided)))
  • 4 oil )
  • 1 fish sauce
  • 1 sauce )
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons sesame oil
  1. First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions

  2. If using fresh pineapple, remember to trim away the pineapple core

  3. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel

  4. Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine

  5. Heat your wok over medium heat until lightly smoking

  6. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked

  7. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside

  8. Heat another 1 tablespoon of oil over medium heat

  9. Cook the shrimp until they turn pink, about 1 minute

  10. Remove from the wok and set aside

  11. Heat the last 2 tablespoons of oil over medium heat

  12. Cook the onion until translucent

  13. Add the diced carrots and ham, and cook until the carrots are no longer crunchy

  14. Add the rice and 1 tablespoon Shaoxing wine

  15. 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

  16. Stir-fry everything together for a few minutes

  17. Finally, add the pineapple and scallions

  18. Mix everything again for a minute or two

  19. 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

  20. Salt to taste, and serve immediately!

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