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Wednesday, 7 December 2016

Pineapple Fried Rice





Pineapple Fried Rice

1 tbsp vegetable oil
1 red pepper, diced
3 Asian shallots, thinly sliced
1 garlic clove, minced
1 red chili, finely chopped
2 cups cooked long-grain white rice, cooled
2 tablespoons fish sauce
2 tablespoons soy sauce 
2 tablespoons lime juice
1 tsp sugar
1tsp turmeric powder
1 12 cups chopped fresh pineapple 
 
For garnishing:
12 cup dry-roasted cashews
fresh coriander leaves, chopped
2 large eggs, beaten
 
 
Crumble the cold rice between your fingers to separate the grains, 
and set aside.

Heat the oil in a wok. 
Add the onion and stir-fry until fragrant. 
Add garlic, pepper and chili and fry for about 1 - 2 minutes.
Then add the rice and toss for 2 to 3 minutes over high heat, 
then add the pineapple and turmeric powder, and fry 2 to 3 minutes more. 
Add the fish sauce, soy sauce, lime juice and sugar, and toss 
until ingredients are well combined and rice is heated thoroughly. 
 Remove from the heat and transfer onto a serving platter, 
or if using fresh pineapple, fill each half of prepared pineapple with warm rice 
and garnish with thinly sliced omelette, cashews and coriander leaves


 

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