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Pineapple Fried Rice is of Thai origin, though there’s iterations of it all around the world. While some recipes use little more than a dash of soy sauce, this is a recipe that stays true to the Thai way and will evoke memories of warm balmy evenings in Thailand, eating at beach shack diners with your toes squidging in the sand, sipping on fruit cocktails.
Ingredients
For Cooking Rice
½ teaspoon salt
½ teaspoon oil
4 to 4.5 cups water for cooking rice
Other Ingredients
1 cup chopped pineapple cubes
1 to 2 green chilies or fresh red chilies – chopped or sliced
1 medium onion finely chopped or ⅓ cup finely chopped onion (spring onions can also be used instead of onions)
2 to 3 garlic, finely chopped or ½ teaspoon finely chopped garlic
½ teaspoon finely chopped celery (optional)
½ teaspoon crushed black pepper or add as per taste
1 tablespoon naturally fermented soy sauce – add as required
½ tablespoon red chili sauce or sriracha sauce – add more as per taste
¼ cup cashews
2 tablespoon oil
salt as required
Instructions
Cooking Rice
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Rinse rice very well till the water runs clear of starch. Soak rice in water for 20 mins. Drain and keep aside.
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In a pot, bring to a boil 4 to 4.5 cups of water with 1/2 tsp salt and 1/2 tsp oil.
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Add the soaked and drained rice to the hot water.
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On a low to medium flame cook the rice without the lid.
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When the rice becomes al dente or just cooked, remove the pot from fire and drain the rice.
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While straining, you can also gently rinse the rice in water so that they stop cooking and don’t stick to each other. You can also fluff the rice with a fork and keep aside. Cover the rice and keep aside till the rice cools completely.
Making Pineapple Fried Rice
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When the rice is soaking, prep the other ingredients. Peel and chop the pineapple in small cubes. Also chop the other ingredients like onion, green chilies & garlic.
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Heat 2 tbsp oil in a kadai or wok. Add 1/3 cup finely chopped onions. Spring onions can also be used instead of onions.
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On a low to medium flame, saute for a minute.
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Add 1 to 2 green chilies or red chilies (chopped or sliced), ½ tsp finely chopped garlic and ½ tsp finely chopped celery (optional). Stir and saute for a few seconds.
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Then add ¼ cup cashews.
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Saute for 3 to 4 minutes till the cashews become a light golden or golden.
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Add the pineapple cubes.
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Stir and saute the pineapple cubes for 4 to 5 minutes till the moisture dries up. You can also saute the pineapple cubes till they caramelize.
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Add freshly crushed black pepper. Stir very well.
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Add 1 tbsp naturally fermented soy sauce. You can add soy sauce as per taste preferences. Mix well.
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Add ½ tbsp red chili sauce or sriracha sauce. You can add more or less as per your taste.
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Mix the sauces very well with the rest of the ingredients.
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Add the cooked rice. Season with salt.
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Stir gently and mix the rice very well with the rest of the ingredients. Saute for 2 to 3 minutes with occasional stirrings.
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Lastly add 3 tbsp chopped coriander leaves. You can also add 2 tbsp parsley leaves instead of coriander leaves. Stir well.
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Serve pineapple fried rice plain or with stir fried veggies.
Notes
Substitutions:
Pineapple – apple or pear
Cashews – chopped almonds, walnuts, pistachios, pine nuts
Black pepper – white pepper powder
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