Sweet fresh pineapples combined with some seriously spicy rice.
The nice part about belonging to the food blogging community is that one will never run out of ideas. There are a zillion inspirations at a blink and a click – beautifully presented, uniquely combined urging you to try your hands on immediately.
I had come across the Pineapple Fried Rice at Rasa Malaysia a long time back. I wanted to wait for the nice fresh pineapples to show up in the market before I made this. Finally I got my first pineapple this year (that was in April and you can easily conclude that this is another draft cleaning endeavour – Oh well!) and came across Usha’s version of the pineapple fried rice on the same day. Lunch time is not the right time or may be just the right time to blog hop – whatever way one sees it; for immediately I found myself in the kitchen making the pineapple fried rice.
Here is my version – quite spicy and sweet and very very good. As with any other fried rice this is a very adaptable recipe. Jasmine rice or Basmati Rice works too. Left over rice works fine and it is really a fantastic way to use up the extra rice in the fridge. If you wish to add any other vegetables you may use. I would have used some spring onion if had some.
Serving the fried rice in a hollowed out pineapple makes it look truly beautiful and appetizing but I really did not have the patience for the art work. Late afternoon, a gorgeous looking fried rice and all I needed to do was to eat. Lip smacking good!
Brown Rice and Pineapple Fried Rice
- 1 cup short grained brown rice, uncooked
- 1 teaspoon oil
- 2.5 – 3 cups water
- 1/2 medium onion, chopped
- 1/2″ ginger, very finely sliced or grated
- 2-3 cloves of garlic, minced
- 1 tablespoon red pepper flakes
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 hot chili peppers, slit
- 3/4 cup peas
- 1.5 cup fresh cubed pineapple or as much as you want (may be replaced with canned pineapples)
- 1 tablespoon dark soy sauce
- 1 tablespoon hot sauce like Sriracha
- 1 tablespoon pineapple juice (If using canned pineapple, save some of the juice)
- 2 tablespoons Asian sesame oil (use 100% pure sesame oil)
- salt to taste
- fresh cilantro/coriander for garnish
Cook the brown rice in 2.5 – 3 cups water with salt and 1 teaspoon oil. (the cooking time will vary with the kind of brown rice you are using). I usually use a rice cooker to cook brown rice; it is a surer way to cook and they do not get mushy. Try to keep in mind that the fried rice with be better is the rice stays separate. You might need to adjust the amount of water with the kind of rice you would be using. Cool the rice.
Heat up a wok and add the sesame oil. Stir-fry onion, ginger, garlic, pepper flakes and the green chili until aromatic for about 2 minutes.
Add the red and green bell peppers, peas and the pineapple pieces and stir them around quickly at high heat for only a couple of minutes or until the pineapple just starts to caramelize. Do not overcook – the vegetables and the pineapple needs to stay crunchy and fresh.
Add rice, salt hot sauce, pineapple juice and dark soy sauce . Stir everything together to blend well with rice. Stir-fry for another minute or so. Garnish with fresh cilantro/coriander leaves.
Pretty colors, nice flavors, a lot of texture and taste combined and very very satisfying.