Pineapple Fried Rice

Pineapple Fried Rice

Pineapple adds a lovely sweet flavour to this delightful dish. Chilli oil provides a kick while cilantro gives this a wonderful fresh flavour.  Prepare the rice a day ahead to keep the rice grains in tact while frying. Sub cilantro for parsley if desired. Recipe courtesy of Chef Trevor Lui.   

  • Ingredients

    Rice:

    3 cups of cooked jasmine rice (day-old preferred) (750 mL)

    1/3 cup of peas (75 mL)

    1/3 cup chopped red onions (75 mL)

    1/3 cup of chopped green onions (75 mL)

    1/4 cup of fresh cubed pineapple (60 mL)

    1/2 cored pineapple cut lengthwise, top intact (125 mL)

    3/4 cup of diced leftover glazed cooked ham (175 mL)

    1 egg (1)

    6 Tbsp of canola oil (90 mL), divided

    1/4 tsp of salt (1 mL)

    black pepper to taste

    Garnish:

    3 sprigs of cilantro (3)

    1 side ramekin chilli oil of choice (1)

  • Directions

    Prep:

    1. To prepare pineapple, cut a full pineapple lengthwise, keeping the pineapple crown intact.
    2. With paring knife, remove pineapple fruit from one pineapple half and cut in cubes. Set aside.
    3. Wipe and pat dry carved out pineapple half. Reserve the other half for another use.

    Cooking Rice and Finishing:

    1. In a non-stick pan over medium-high heat, add 3 Tbsp (45 mL) canola oil. Once oil is hot, add egg and scramble. Remove from pan once cooked. Chop egg and set aside.
    2. In a wok or deep pan, heat remaining 3 Tbsp (45 mL) of canola oil over medium-high heat. Add peas, red and green onion, and pineapple and cook until translucent.
    3. Add diced cooked ham to vegetable mixture and stir for 2 minutes.
    4. Add cooked rice, fold constantly and stir ensuring rice does not stick to wok. Sprinkle a few dashes of water into rice to hydrate and loosen clumping.
    5. Add chopped egg to wok, fold in and mix. Season with salt and pepper.
    6. Remove when cooked thoroughly and to desired hot temperature.
    7. Transfer to prepared pineapple half.  Garnish with cilantro and serve with chilli oil.

Nutritional Analysis

Serving Size
Half Pineapple
Servings
2 as Main Course
Calories
872
Total Fat
50.2 g
Saturated Fat
5.5 g
Cholesterol
127 mg
Sodium
818 mg
Carbohydrates
80.3 g
Fiber
3.1 g
Sugars
4.7 g
Protein
23.3 g
Potassium
427 mg