Pineapple Fried Rice

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Food from the Far East and Asia is always at the top of my list to eat and experiment with, but often I try to keep this to when I’m cooking on my own when Lee is working as it’s not his favourite type of cuisine so a it’s a little unfair to try things out on him ALL the time! Last week I was looking for a quick work night supper and had a bit of a craving for rice, so thought I’d give the classic egg fried rice a bit of a twist! I used tinned pineapple for this recipe, but it would properly work better with fresh, if you’ve the time to go and get some. It turned out really nicely, the different ingredients giving it lot of different textures as well as flavours and I loved the hits of the sweet juicy pineapple going through it. Now I can imagine not everyone would be a big fan of this sweetness….probably the same people who don’t like pineapple on pizza…..

So if you’re one of the ‘normal’ people that like pineapple on pizza πŸ™‚ give this a go!

Serves 4

Ingredients:

  • 3 tbsp veg oilIMG_3546
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped ginger
  • 2-3 red chillies, deseeded and chopped
  • 50g cashew nuts, toasted
  • 50g frozen peas
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1 tsp cinnamon
  • 1 red pepper finely sliced
  • 1/2 yellow pepper, finely sliced
  • 1 small pineapple cored and diced/8 pineapple rings, chopped into 1cm pieces
  • 8 spring onions sliced
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp caster sugar
  • 300g cooked long grain rice
  • coriander to garnish

Method

  1. Heat the oil in a wok and fry the ginger, garlic and chillies for 30 secs
  2. Add the spices and toasted nuts and cook out the spices for 2-3 minutes, stirring steadily.
  3. Add the peppers, spring onion, peas and pineapple and cook for 30 seconds
  4. Β Add the fish sauce, soy and sugar and fry for 2 minutes
  5. Β Add the rice then stir for 3 to 4 minutes more until everything is mixed nicely and then serve. Garnish with coriander if desired

Happy eating πŸ™‚

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