Photo Credit: Suech + Beck

Pineapple Fried Rice

The first time I can remember eating this dish was at the Lui family reunion in Hong Kong, when I was four years old. I was awestruck when I saw the servers march into the restaurant with the pineapples.

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Pineapple Fried Rice

Pineapple Fried Rice

The first time I can remember eating this dish was at the Lui family reunion in Hong Kong, when I was four years old. I was awestruck when I saw the servers march into the restaurant with the pineapples.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Keyword: dairy free, fried rice, pineapple
Servings: 2
Author: Trevor Lui

Ingredients

  • 1/2 pineapple, cut lengthwise and top intact
  • 4 tablespoons vegtable or canola oil (divided)
  • 1 egg
  • 1/3 cup peas
  • 1/3 cup chopped red onions
  • 1/3 cup chopped spring onions
  • 3/4 cup chopped ham
  • 3 cups day-old cooked jasmine rice (see note)
  • 1/3 teaspoon salt
  • Black pepper to taste
  • Sprig or cilantro, for garnish
  • Chili oil, to serve

Instructions

  • With a paring knife, remove pineapple flesh, keeping the top and half shell intact. Core pineapple and cut into 3/4-inch cubes. Wipe and pat dry the hollowed pineapple half.
  • Heat 1 tablespoon oil in a wok or large skillet over high heat. Add egg and scramble for 1–2 minutes, until just cooked through. Transfer to a cutting board and chop into pieces.
  • Heat the remaining 3 tablespoons oil in the same pan over high heat. Add peas and both onions and cook for 3 minutes until onions are translucent. Stir in ham and cook for another 2 minutes. Stir in rice, folding constantly to ensure rice does not stick to the pan. Sprinkle a few drops of water into rice to hydrate and loosen any clumps. Stir in egg. Season with salt and pepper.
  • Transfer rice to hollowed pineapple shell. Garnish with cilantro and serve with a side of chili oil.

Notes

Did you know? The best fried rice is made with day-old rice? When cooked rice is chilled, it becomes dehydrated, and the grains loosen and separate easily when it’s recooked (reducing clumping). Sprinkle water over the rice as you are frying it, to slowly rehydrate it and create the perfect consistency.
double happiness cookbookExcerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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