This healthier pineapple fried rice is a pretty blend of sweet and savory flavors. Unlike other pineapple fried rice recipes, this one is seasoned with turmeric and coriander for a extra earthy taste. Prepared in thirty minutes!
Just as “coffee is life” is a motto that some folks are living by, my motto is “fried rice is everyday living.” Honestly, exactly where would I be without it? Carbs, fats, greens, spice—fried rice has it all! It is one of the principal explanations why I can not ever see myself committing to a paleo or small-carb way of life. I don’t have the will power to give up the fried good things!
I have shared quite a handful of fried rice recipes right here previously (see my kimchi, coconut and shrimp, and turmeric and shallots versions). Striving to choose my favored recipe is like asking a mom to choose their favored child—they’re all equally beloved.
Quite a few weeks back, my friends and I got with each other for meal at a Thai cafe. Just one of them ordered pineapple fried rice, and what I beloved most about it was the spices, particularly the turmeric. Commonly, when I purchase pineapple fried rice at a cafe, it is just a soy sauce fried rice tossed with a handful of pineapple cubes. But the one my pal got in front of her experienced a beautiful, mesmerizing golden hue. And, of course, it inspired me to generate a edition at dwelling.
The principal spices are turmeric, coriander and a bit of soy sauce. I have made this a handful of periods for my in-guidelines and they give it their thumbs up!
MASTERING MY Blunders / COOKING NOTES
- Using working day-aged rice: Ordinarily, fried rice was a dish that people cooked to repurpose leftover rice from the night just before. Which is why most fried rice recipes simply call for working day-aged rice. If you don’t have leftover rice on hand, cook a large batch of rice (about one one/two cups to two cups of rice) and distribute it about plates or a massive baking sheet to amazing. Allow the rice dry out for an hour or two. Freshly cooked rice has way too a great deal humidity, so it is not ideal for fried rice.
- Selecting the appropriate pineapple: If you are using refreshing pineapple, you want to use one that is golden on the outside the house. If you use one that has a good deal of environmentally friendly coloration in the outer skin, it suggests that the pineapple is not ripe ample and the fruit will have a sour taste. I ordinarily leave pineapples on my counter for at the very least a handful of times for the fruit to ripen. If the base of the pineapple begins acquiring moldy, don’t stress. The fruit usually will not be rotten on the inside. If you see some discolored bits in the pineapple (elements that glimpse brown and not golden), just chop it away. The relaxation of the pineapple is nevertheless fantastic to take in.
- Substitutions: If you have curry powder on hand, you can use that to switch the turmeric.
Pineapple Fried Rice
If feasible, try out and use refreshing pineapple for the recipe. This recipe also functions nicely with frozen greens. There is no need to defrost the greens just before cooking with them.
- Prep Time: eighteen minutes
- Cook Time: 12 minutes
- Full Time: thirty minutes
- Yield: Serves four to 6
- 3 tablespoons safflower oil, divided (any higher-heat oil functions, way too)
- 3 massive eggs, whisked
- one cup diced yellow onions (about one/two massive onion)
- pinch of salt
- one/two massive red pepper, diced
- one massive carrot, peeled and diced
- one/two cup (70g) frozen peas
- one teaspoon turmeric
- one one/two teaspoons ground coriander
- 6 cups cooked jasmine rice
- two one/two tablespoons soy sauce or tamari
- one one/two tablespoons brown sugar
- one/two teaspoon ground white pepper (optional)
- one one/four cups diced pineapple
- two scallions, sliced
- 3 tablespoons chopped basil
- Heat one/two tablespoon of oil in a wok or massive sauté pan about medium-higher heat. When the pan is sizzling, incorporate the whisked egg and scramble it with a spatula. Continue scrambling until eventually eggs are cooked, about thirty seconds to one moment. Transfer eggs to a plate and established aside. If the wok or pan is soiled, wipe it down with paper towels.
- Heat remaining two one/two tablespoons of oil about medium-higher heat. Incorporate the onions and a pinch of salt and cook until eventually the onions commence to soften, about two minutes. Blend in the red pepper, carrots and peas and cook for another two minutes. Incorporate the turmeric and coriander and stir until eventually the greens are coated with the spices. Incorporate the rice and blend nicely with the greens. Continue on cooking and stirring the rice for about one to two minutes.
- In a little bowl, immediately blend the soy sauce (or tamari) with the brown sugar and pour that sauce about the rice. Incorporate the white pepper, if using, and stir until eventually nicely incorporated.
- Incorporate the eggs, pineapple and sliced scallions to the rice and stir to distribute. Flip off the heat and blend in the chopped basil. Provide immediately.
Nourishment Details: Sum for one/6 of Recipe: Calories: 378, Full Body fat 11.3g, Saturated Body fat: one.6g, Sodium: 436mg, Cholesterol: 93mg, Full Carbohydrate: 59g, Nutritional Fiber: 6.2g, Sugar: 9g, Protein 10g
I included brown sugar to the recipe to balance out the turmeric and soy sauce with the pineapple. If you would instead not incorporate any extra sugar to the fried, really feel free of charge to leave it out.