Pineapple Fried Rice
serves 4-6
In our home kitchens, where we can't get the super-high heat you really need for a true stir-fry, we prefer to use a large nonstick sauté pan over medium-high heat. The result is stir-fry/sauté hybrid.This recipe comes to us from Missy Frederick, and was the featured recipe for Root Source Challenge: Pineapple. To find out more about this weekly contest and how to participate, get caught up at the Cookthink blog.
2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 whole boneless chicken breast (or 2 chicken thighs), diced
1 red bell pepper, diced
1/2 can water chestnuts, drained and sliced
2-3 cups cooked Jasmine rice, preferably day-old
1/2 cup of frozen peas, defrosted
1 handful of raisins
2 cups pineapple, chopped
1 egg, beaten
1 tablespoon soy sauce
1/8 teaspoon fish sauce
1/8 teaspoon curry powder
1 teaspoon sesame oil (or to taste)
5 basil leaves, chopped
2 tablespoons chopped fresh cilantro
3/4 cup unsalted peanuts, chopped
prep: 20 minutes
total: 35 minutes
large sauté pan
slotted spoon
small bowl
whisk
1. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the onion and garlic and cook, stirring often, for 2-3 minutes. (Don't let the garlic brown.)
2. Season the diced chicken with a generously sprinkling of salt and pepper. Add it to the pan and stir-fry until cooked through, 2-4 minutes. Remove the chicken with a slotted spoon and set aside.
3. Add the pepper and water chestnuts to the pan and stir-fry for one minute. (You may need to add more oil.) Add rice to pan and fry for a few minutes, so the rice is slightly golden.
4. Return chicken to the pan along with the peas, raisins and pineapple. Cook, stirring constantly, for a couple of minutes to heat everything through.
5. Pour in the beaten egg while stirring constantly to combine. Drizzle the rice mixture with the soy sauce, fish sauce and curry powder, and continue to stir-fry for another minute or so.
6. To finish, drizzle with sesame oil and stir in the basil, cilantro and nuts.
2. Season the diced chicken with a generously sprinkling of salt and pepper. Add it to the pan and stir-fry until cooked through, 2-4 minutes. Remove the chicken with a slotted spoon and set aside.
3. Add the pepper and water chestnuts to the pan and stir-fry for one minute. (You may need to add more oil.) Add rice to pan and fry for a few minutes, so the rice is slightly golden.
4. Return chicken to the pan along with the peas, raisins and pineapple. Cook, stirring constantly, for a couple of minutes to heat everything through.
5. Pour in the beaten egg while stirring constantly to combine. Drizzle the rice mixture with the soy sauce, fish sauce and curry powder, and continue to stir-fry for another minute or so.
6. To finish, drizzle with sesame oil and stir in the basil, cilantro and nuts.
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