“Pamper your loved ones with this savoury restaurant-standard pineapple fried rice, cooked from scratch, with less than $5 cost… and my homemade recipe!”
I did not post as often lately. First, I was very tired due to my hectic work. I had becoming no mood to explore new dishes/ cooking. My family ate only those of my simple already-hands-on dishes, or worst, take-away food. Sometimes, fast food (and of course, it was something pleasing to the little one.. rolling eyes). Anyway, I do apologise to my fans and readers, if you have been missing my new posts. And, I thank you, if you are still following my blog and FB Fan club, waiting to hear from me (winking smile).
So, I wouldn’t disappoint you today. And please, continue cooking, no matter how busy you are. Less often, but I was able to cook, still. I encourage, and present you my simple and quick rice dish here, so that you will be able to cook this for you and your family, still, my delicious pineapple fried rice..
This was my first time cooking the pineapple rice from scratch, and it was a big success. It really was. My girl loved it to the extend that she wipped out every single rice grain on her plate even after her second serving. So did I!
One important note, the choice of pineapple is, of course, important. Use only the ripe and sweet pineapple. I got the honey pineapple from NTUC Fairprice. Both Malaysia (costs $2.10) and Philipine (costs $3.80) products are fine. Tips: Choose pineapple with more yellowish/ golden skin. Lift up the whole fruit to smell, the riper it is, the more aroma it releases. Afterall, best to get the guaranteed honey pineapple to eliminate the possible risk (smile).
As you know, fry rice is one of the great ways to use up the leftover rice. However, it’s not a must to use overnight(s) rice to cook this. I used freshly cooked rice. Reason being, I like to eat fresh rice. The texture of the fried rice may possibly be softer and mushier, but it could be avoided as long as the amount of water and the heat of the cooking are well controled. For use of freshly cooked rice the same day: Cook the rice. Switch off the power, when cooked. Leave it out to cool for hours before use. For use of frozen overnight(s) rice, defrost it at least 1 hour beforehand.
2 cups of rice, cooked and kept cool
250 grams small shrimps, peeled (fresh or frozen will do)
200 grams chicken breast/ fillet, diced and seasoned with some oyster sauce and white pepper
6 crabsticks, diced (and/ or diced ham, if preferred)
½ portion of pineapple fruit, diced
2 tablespoons of black/ golden raisins, soaked in water for 10 minutes
1 small onion, peeled and chopped
2 cloves of garlic, finely chopped
2 – 3 eggs
3 tablespoons of freshly squeezed pineapple juice
2 tablespoons of turmeric powder
2 tablespoons of Thai fish sauce
1 teaspoon of salt
Dash of white pepper
3 tablespoons of cooking oil
1 tablespoon of butter (Optional)
2 tablespoons of pork floss
1 tablespoon of cashew nuts, roasted
Some chopped corriander and red chilis
1) Break and beat 1 egg in a small bowl. Drizzle the beaten egg into cold rice and mix well. May also mix in 1 tablespoon of butter for better aromas. Set aside.
2) Heat wok with 2 tablespoons of oil over medium heat, add the garlic and stir fry till golden brown. Add onion, and then, the diced chicken, crabsticks (or/ and ham) and shrimps.
3) Reduce heat to medium-low fire. Add in rice, raisins and pineapples. Then, add in turmeric power and pineapple juice. Stir fry to combine. Add salt and pepper. Drizzle fish sauce. Stir fry to combine all well.
4) Scrape the fried rice to a side further from you to create some space in the wok. Tilt the wok a little towards you. Add 1 tablespoon of cooking oil, increase heat. Break 1 – 2 eggs in the heated oil and scramble with spatula. Let the eggs cook till almost set before returning the fried rice on the eggs. Reduce heat and quick stir to mix up the rice and eggs. Heat off and dish up. Garnish and serve while warm.
To enhance your food presentation, serve your rice in an eye pleasing pineapple boat! See steps here.
1 serving of my pineapple fried rice counts about 360kcal.
Tips: For alternative ingredients, consider adding some squid rings and/or frozen mixed peas or diced carrots.
* Pat dry all ingredients after rinse. Thaw the frozen shrimps and drain the excessive water before use.
* If the shrimps and chicken are too wet in the wok, increase fire to cook till the excessive water evaporates before adding in rice. Otherwise, the fresh rice may turn mushy easily.
* If overnight(s) rice is used, some water or more pineapple juice will be needed to moist the harden rice grain, in this case.
* Choose ripe and sweet pineapple. Otherwise add sugar into your cooking, if sourish pineapple juice is used. Canned pineapple and its syrup from the can may be used, too, but it may not be as aromatic as using the fresh sweet pineapple fruit though.
* Watch out the heat and it gotta be adjusted constantly to reach the right heat.
* Use metal tablespoon for measurement.