Pineapple Fried Rice
This recipe is inspired by the Thai Pineapple Fried Rice. I've seen several pictures of the dish on Instagram and decided to make my own version. I've been wanting to do so for a while. Since I have some free time on my hands, I decided to make it today.
1 Whole Pineapple
1 cup of Rice (Jasmine or Basmati)
Pinch of Salt
Red + Green Bell Peppers
(Ideally, you should use spring onions,
but I didn't have any, so made use of some yellow onions that were at home)
1 tsp Brown Sugar
1 tsp Ginger Powder
1 Stock Cube
1 Scotch bonnet
(I used a whole one as I love spicy food! However, you can put less.)
Fresh Lemon Juice
1 tsp Soy Sauce
To begin, I washed the rice thoroughly and cooked it by adding a pinch of salt, dash of oil and water covering the rice by an inch or so. Once the rice was ready, I started to prep the pineapples. I cut the into half and scooped out all the flesh, diced some for the rice and set the rest aside for eating later on.
I shallow fried the onions and peppers using minimal oil, added all the seasoning and the beaten eggs. Once the eggs were ready, I simply added the rice and soy sauce and mixed everything together. I added some lemon juice to kill the heat from the scotch bonnet. I don't think it made that much of a difference as my mum and sister said it was too hot.
Once everything is ready, garnish with some red and green bell peppers, serve in the pineapples and enjoy!
Look out for some more In The Kitchen posts over the holiday season!