Pineapple fried rice comes from Thailand, though you will find versions everywhere. Many recipes add only a token splash of soy sauce in the name of being “healthy”.
This recipe stays true to Thai cooking and will whisk you back to mellow evenings in a beach hut in Thailand, toes in the sand and cocktail in hand.
Ingredients for pineapple fried rice
Here is what you need to make Thai pineapple fried rice (the best way!). While it is preferable to use fresh, ripe pineapple, canned pineapple is perfectly acceptable (and much quicker to prepare!). They are fresh in the photos because I am classy (lol)
Dark and light soy sauce: These two soy sauces are very different, and they work together beautifully. Learn more about them here
Oyster sauce: It does not taste like oysters, yet it is rich, delicious, and indispensable. There is no real substitute; here is my article on the subject
Fish sauce: A Thai dish is not complete without good fish sauce. Invest in a quality bottle and you will not regret it. Seriously, it brings an indescribable taste (well, umami) with a gentle, nuanced saltiness
Sesame oil: Its bold flavor should be used sparingly, but sesame oil is one of the key elements of the sauce
Matériel
Ingredients
SAUCE
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 3 cloves minced garlic
- 1 teaspoon sugar
- 1 tablespoon fish sauce
FOR THE RICE
- 300 g rice, ideally cooked the day before and refrigerated (but most importantly, well rinsed before cooking)
- 4 cloves thinly sliced garlic
- 2 diced shallots
- 1 sliced chili
- 2 sliced green onion shoots
- 3 beaten eggs
- Vegetable oil (or beef/duck fat for the purists)
- 1 whole pineapple cut lengthwise
Procédé
- Prepare the sauce by mixing all the ingredients in a bowl.
- Hollow out the pineapple and cut the flesh into small pieces (save the shell to use as bowls)
- Heat the wok over medium-high heat with about 1.5 cm of oil at the bottom. Add the sliced garlic and stir until it begins to brown.
- Add the shallots and green onion shoots and stir-fry, tossing constantly, for 2–3 minutes.
- Add the eggs and gently stir for 2 minutes, breaking them up a little.
- Add the pineapple pieces and stir-fry for 2–3 minutes.
- Add the rice and stir for 3 minutes.
- Pour in the sauce and stir-fry for another 5 minutes.
- Salt to taste.
