Pineapple Fried Rice

I first had the idea to make this fried rice ages ago – I was at Doi Moi on 14th Street with my friend Amy and we had two unbelievably delicious dishes.  One was stir-fried pineapple that was spicy and sweet and savory all at once.  The other is their famous crab fried rice that not only includes terrific local lump crab meat, but also lets all the other ingredients sing.  I think years of crappy fried rice in college had led me astray because I always thought it was slightly greasy and not very flavorful.  Well that night at Doi Moi was a revelation and I spent a lot of time figuring out how to marry that dreamy fried rice with balanced flavor with the intriguing pineapple side dish.  Turns out the key to both elements is a very hot pan and just a little bit of oil.  The heat helps the pineapple really caramelize so it has a more complex sweetness.  It also means the other ingredients like the rice and peppers won’t take on as much oil.  It’s also a good idea to use leftover as opposed to fresh rice, the dryness helps with the oil as well (I used brown rice I had tucked in my freezer).  The result is absolutely delicious and the perfect vegetarian main meal or side to grilled meat or fish.  I had been drooling over images of pineapple bowls on Pinterest so just had to try my hand at it.  I won’t say it was immediately easy to do (or explain as you can see by my tortured explanation below) but just dive in.  By the time I was doing the second half I had figured out the best way for me and it was a breeze.  The good news is since you are chopping up the pineapple anyway it doesn’t really matter what it looks like once you have scooped it out.  What a fun way to spice up the middle of the week !

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Pineapple Fried Rice (printable version at the end of the post)

Inspiration:  delicious Doi Moi
Special Equipment:  a sharp paring knife

  • 1 pineapple (or 2 cups of diced pineapple if you don’t want to use the pineapple as a serving dish)
  • 3 tablespoons canola oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons of chopped fresh ginger
  • 2 fresno or jalapeno chilis, thinly sliced (seeded if you want less heat)
  • 4 cups cooked brown or white rice
  • 2 tablespoons soy sauce
  • 4 scallions, sliced

If you want to use the pineapple as your serving dish use a large knife and cut through the center of the pineapple lengthwise, through the leaves and everything.

Then use a small paring knife and follow the edge of the pineapple with the knife at a slight angle.   Use the paring knife to cut out the harder core (throw that away) that runs down the middle and then with the help of a spoon and the knife, cut out pieces.  It gets easier as you do it, just make sure to not cut through the skin of the pineapple.  Once you have most of the fruit out you can use a spoon to scrape the edges and create a wide bowl for the rice.  Dice the pineapple you scooped out into a small dice until you have 2 cups (save any remainder for a snack later).  In a large skillet heat 1 tablespoon of canola oil over high heat.  Add the pineapple and cook for 3 to 5 minutes until the pineapple caramelizes a bit.

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Add the onion, garlic, ginger and chilis and cook for another 3 minutes.  Add the remaining 2 tablespoons of canola oil and the rice and stir to combine.  Add in the soy sauce and cook the rice, stirring frequently for another 3 minutes.  Stir in the scallions and serve in the pineapple “bowls” or a large serving bowl.

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Pineapple Fried Rice

  • Servings: 4-6
  • Time: 5 minutes with 5 minutes for making the pineapple bowl
  • Print

Special Equipment:  a sharp paring knife

  • 1 pineapple (or 2 cups of diced pineapple if you don’t want to use the pineapple as a serving dish)
  • 3 tablespoons canola oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 2 tablespoons of chopped fresh ginger
  • 2 fresno or jalapeno chilis, thinly sliced (seeded if you want less heat)
  • 4 cups cooked brown or white rice
  • 2 tablespoons soy sauce
  • 4 scallions, sliced

If you want to use the pineapple as your serving dish use a large knife and cut through the center of the pineapple lengthwise, through the leaves and everything.  Then use a small paring knife and follow the edge of the pineapple with the knife at a slight angle.   Use the paring knife to cut out the harder core (throw that away) that runs down the middle and then with the help of a spoon and the knife, cut out pieces.  It gets easier as you do it, just make sure to not cut through the skin of the pineapple.  Once you have most of the fruit out you can use a spoon to scrape the edges and create a wide bowl for the rice.  Dice the pineapple you scooped out into a small dice until you have 2 cups (save any remainder for a snack later).

In a large skillet heat 1 tablespoon of canola oil over high heat.  Add the pineapple and cook for 3 to 5 minutes until the pineapple caramelizes a bit.  Add the onion, garlic, ginger and chilis and cook for another 3 minutes.  Add the remaining 2 tablespoons of canola oil and the rice and stir to combine.  Add in the soy sauce and cook the rice, stirring frequently for another 3 minutes.  Stir in the scallions and serve in the pineapple “bowls” or a large serving bowl.

 

2 Comments

  1. Cassie Cramer says:

    This looks awesome, will definitely give it a try! Looks like a great vegan dish…will maybe add some cashews for protein? Also, hi Alex!

    Like

    • yes you could definitely add cashews – great idea! Also when you are caramelizing the pineapple you could throw in some cubed firm tofu if you wanted to bulk it up. Hi back Cassie – hope all is well!

      Like

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