Pineapple Fried Rice

Photo is the leftovers in the pan, because we finished our bowls immediately.

I've been in a rut with fried rice lately, and I've struck out on a few recipes that I thought would be good but weren't. I'd seen this Cookie and Kate recipe before and I hadn't bothered with it because I felt like something with oyster sauce and/or fish sauce would be better, but I was wrong! I finally tried it and it's delicious.

Partially its success I think came from the experience that I finally have making fried rice and adjusting the seasonings at the end. I used the recipe as a guide, but I did a lot of adding and tasting at the end until it was just right.

My only real change, other than seasoning to taste, was that I added a splash of the pineapple juice (from canned pineapple) in the seasoning process. We like a bit of sweetness in our fried rice.

This is the one! For now, at least. I'm curious about some of the recipes I've seen that use curry powder, so stay tuned.

The Recipe: (adapted from Cookie and Kate)

4 tb avocado oil

4 eggs, beaten with a pinch of salt

3 c canned pineapple chunks, juice reserved

1 red bell pepper, chopped finely

1/2 bunch green onions, chopped

4 cloves garlic, minced

1 c raw unsalted cashews

4 c cooked jasmine rice, cooled overnight

2+ tb soy sauce

1+ tb chili-garlic sauce

juice of 1 lime

salt, to taste

cilantro, to garnish

Scramble the eggs and set aside in a medium bowl.
In a wok, saute the pineapple chunks and bell pepper until pineapple starts to caramelize on the edges.
Add green onion and garlic, and cook while stirring for 30 seconds.
Remove the pineapple/pepper/green onion/garlic mixture to the bowl with the scrambled eggs.
Add more oil if necessary and place the cashews in the pan. Cook for 30 seconds.
Add the rice and stir to combine. Cook until the rice is hot.
Pour the contents of the bowl back in the pan and stir to combine.
Remove from heat.
Season with soy sauce, chili-garlic sauce, lime juice, salt, and pineapple juice to taste.

The Verdict:

Overall grade: A

Overall reason: So delicious and easy.

Time to prepare: 20 minutes, plus cooking/cooling the rice the previous night.

Husband quote: Sadly he had a cold... he said, "All I could taste was the spiciness."

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