I love pineapples a lot, but its so strange of me, that i don't prefer eating it raw. I like'em when its grilled and grilling makes it extra juicy, as a topping on my pizza and last but never the least thai spicy pineapple fried rice, mmm, yummy.
I bought a half pineapple just to make fried rice with it and today happened to be the day in my kitchen, where my favorite dish came into life. I tried this recipe from here. I substituted soy sauce for fish sauce, and still the fried rice tasted so good, that i went extra rounds and cleaned the skillet. Now, I am very eager to try it with fish sauce. Also, 4 would be my number on heat scale for any fried rice, but today, i added extra crushed peppers and made it 5 and devoured all the spicy pineapple cubes i could find. Okay, lets get to the recipe,
3/4 cup Basmati rice
1/2 cup Pineapple cubes (fresh or canned)
1/4 cup Green Petite Peas (frozen and thawed)
1 medium Carrot (cut diagonally)
2 large Garlic pods (minced)
2 Green onions (finely chopped)
2 Dry red chilli (cut lengthwise)
1tsp Crushed Red peppers (optional)
1/2tsp ground Black pepper
1tbsp +1/2tsp Soy Sauce
1/2tsp Coriander powder
1/4tsp Cumin powder
1/8tsp Turmeric powder
1/8tsp Fenugreek powder
1tbsp + 1tsp Oil
2-3tbsp Water/ Vegetable stock
- Soak the rice for 30 mins, drain'em, and pressure cook it along with 1tsp oil and required salt.
- Spread on a plate and let cool completely. (As leftover rice is always recommended for making fried rice, if you have freshly cooked rice, refrigerate'em for up to an hour before using it.)
- Beat the eggs along with little salt and ground black pepper and keep aside.
- Dissolve the coriander powder, cumin powder, turmeric powder and fenugreek powder in the soy sauce and keep aside. (Or you can just dissolve 1tsp Curry powder and add.)
- Heat the remaining oil in a wide skillet, add the dry red chilli, followed by garlic and half of the green onions.
- Saute for a min or until raw smell disappears, pour the beaten eggs and scramble'em.
- Then add the peas and carrot along with some salt and saute until tender. Make sure the skillet is not dry, by adding the water/veg stock 2tsp at a time to keep it sizzling.
- At medium-high heat, add the cooled rice, pineapple cubes and mix well.
- Then pour the soy sauce mixture and stir-fry gently, until rice is all heated through and starts dancing. Check salt for taste as you cook.
- Sprinkle the crushed red peppers at this time.(Increase or decrease to your desired level of heat to make it mild or fiery.)
- Switch off and garnish with the remaining green onions.
Serve hot with yellow or red curry.