My 264th recipe, “Pineapple Fried Rice”, a super easy and flavorful Rice entree. Pineapple was not certainly among one of my favorite fruits when I grew up. I however did not hate it. It was just that I used to have it only rarely whenever my dad bought some. And my favorite way of eating a pineapple is not as a smoothie or a cake or just as a fruit. Mix some red chilli powder and salt. Dip the pineapple slice in the chilli salt mixture. Take a bite and you will also fall in love with this combo.
The pineapple itself is slightly tangy, sweet and when had along with a little salt, chilli makes your mouth explode with flavor. Now-a-days I like pineapple a lot. Especially in savory dishes like pineapple rasam. Even when I order pizza, I wont forget to add pineapple as one of the toppings. This pineapple fried rice is one such recipe which is inspired by my love for pineapple in savory dishes.
While rice is my daily staple for lunch, I usually prefer to have it along with any South Indian Kuzhambu. However, fried rice is RK’s favorite along with other South Indian variety rices. So I try to experiment making different fried rices usually with the same technique but different ingredients which goes well together. The result of one such experimentation is this easy to make pineapple fried rice. It is a super flavorful rice which everyone would love. Apart from the flavor, it is also so colorful and appealing to the eyes, making it a favorite for kids too. Instead of having the pineapple fried rice soon after preparing, letting it sit for sometime, would give the rice a chance to absorb all the lovely flavors. Hence this fried rice can be one of the best choice for your kid’s lunchbox too 🙂
Pineapple Fried Rice
Pineapple Fried Rice
- 3/4 Cup Rice
- 2 1/2 Tbsp Sesame Oil
- 1 tsp Ginger (finely chopped)
- 2 cloves Garlic (finely chopped)
- 4 Green Onion (Chopped, with white and green parts separated)
- 1/2 Cup Mixed Veggie (chopped)
- 3/4 tsp Salt (adjust per taste)
- 1/2 tsp Red chilli flakes (adjust per taste)
- 1/4 Cup Red bell pepper (diced)
- 15 Cashew - 15
- 3/4 Cup Pineapple chunks (diced)
- 1 Tbsp Soya Sauce
- First, cook the rice based on your desired method along with 1/2 tsp salt and keep aside.
- Heat a large pan with oil and add the ginger, garlic and white part of spring onion. Saute until translucent.
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- Add the mixed veggies and give a quick stir. Add the remaining salt and red chilli flakes and saute in medium flame until the veggies are half cooked.
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- Now add the red bell pepper, cashew ad pineapple chunks. Saute until the veggies are almost cooked. Add the soya sauce, give a mix and cook until the veggies are fully cooked.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/price-7.jpg" alt="rice" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/price-8.jpg" alt="rice" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/price-9.jpg" alt="rice" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/price-10.jpg" alt="rice" width="48%" />
- Add the cooked rice to the pan. Mix well until all the sauce and veggies gets coated with the rice. Saute for a minute and turn off the flame. Garnish with green part of spring onion.
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- Enjoy hot.
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