Fried rice is the best. I usually only order it out because of the time intensiveness, but on this date I was making a Pineapple Owl Sculpture and needed a good recipe to use up all the pineapple when Hootie (I named my owl sculpture) was through entertaining the guests and landed on Pineapple Fried Rice.
You see, fried rice is not challenging, nor sophisticated, but it absolutely, positively requires day old (at least) jasmine rice. The grains need to dry out adequately so it doesn’t turn starchy and gooey on the second cooking. Some Chinese food restaurants will even say that 3 days of drying is necessary! They even lay it out at room temperture in a thin, single layer to allow air to circulate around each and every kernel.
If I do make fried rice at home, it usually made from Chinese delivery leftovers or from another dish, like Pork and Pineapple Curry. For Pineapple Fried Rice, Cilantro Lime Rice (hold the cilantro) seemed ideal for tropical flavors, but you can make plain jasmine rice and use a rice cooker, if you prefer.
Also check out my tips on making Perfect Rice before getting started!
Don’t forget to PIN Pineapple Fried Rice!
- 3 cups Coconut Lime Rice cooked and day old, hold the cilantro
- 1 tablespoon vegetable oil
- 1/2 serrano pepper minced
- 1 garlic cloves minced
- 1 tablespoons red onion minced
- 1/2 cup carrot minced
- 1/4 cup red bell pepper minced
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 2 teaspoons sugar
- 2 eggs lightly whisked
- 1 tablespoons dark soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoons fresh ginger grated (about 1 inch nub)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoons black pepper freshly ground
- 1 cup ham cubed
- 1 1/2 cups fresh pineapple cubed
- 1/2 cup cashews halved (optional)
In a small bowl, combine serrano pepper through sugar. Allow to sit for 5-10 minutes.
In another small bowl, whisk together dark soy sauce through black pepper, set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Add vegetable mixture to hot oil, stirring for 2-3 minutes, or until it starts to soften. Add eggs, tossing like you wold with scrambled eggs. When eggs are fully cooked, add ham, stirring for another minute.
Add rice, breaking into pieces. Drizzle with sauce mixture, tossing instead of stirring (stirring will make rice mushy).
Lastly, add pineapple and cashews, heating and tossing for only one minute before serving immediately.