Lately, I fell in love with Sour food, and because pineapple is in season and are at super cheap price in the fruit market, I’ve decided to make a pineapple fried rice! It’s nothing big deal and it’s something that I’ve been bought up with as an Asian. Though, this method of making the pineapple fried rice is a little different to the Chinese version.
I’m making a Thai version~ Generally, to make it a nice presentation, a lot of restaurants like serving the fried rice in the shell of the pineapple (or course digging out all the pineapple flesh and use it in the fried rice itself)… So I’m going to try it today. Compare the the last post, this one is probably nothing too exciting and crazy! But never mind, sometimes you just need that balance to keep your body happy! 🙂
In this project, the hardest part was to get all the pineapple flesh out, it’s never easy to make the whole internal clean, there are bits and pieces that are just stuck in the pineapple! Damn! The fried rice taste amazing, (probably also because I’ve use a lot of fresh ingredients this time). If you like Thai food too, check these out!
Believe me, nothing beats that juicy, tender and tangy taste of fresh pineapple, it brings my lunch an extra delightful memory!
- 1 cup sliced chicken
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2-3 cups rice (day-old is best)
- 1 cup chopped fresh pineapple
- 1/2 capsicum, remove seeded and diced
- 2 sticks of shallots, finely chopped
- 50 grams of kale stems, diced
- 2 tablespoon fish sauce
- 1 teaspoon shrimp paste
- 1 tbsp oyster sauce
- 1 eggs, whisked
- 1 pineapple shell, halved and hollowed out
For chicken miranade
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 teaspoon corn starch
- Marinade the chicken with the marinade ingredients for 15 minutes.
- In a wok over medium heat, add oil and egg, cook and break egg until cooked into thin strips. Remove from the heat and set aside.
- In the same wok, add garlic mince and 2 tablespoon of oil, stir until aromatic. Add chicken and fry until 70% cooked.
- Add capsicum, kale stem, and shallots. Stir in rice and the rest of the ingredients (except for the pineapple), until combined and coloured.
- When all ingredients are combined, pour in pineapple and give a brief fry.
- Pour fried rice into the pineapple shell prior serving.
- Overnight rice (placed in the fridge) are best for this dish as the fridge evaporates most of the moisture of the rice, allow the fried rice to be kept dry.
- Remove the core of the pineapple, and drain out excess pineapple juice, to avoid the rice being too wet and soggy.
- Always cook chicken first, then capsicum and kale stem before adding the liquid ingredients.
Slightly adapted from Comfort food by Chan’s kitchen