Tuesday, April 06, 2010

Pineapple Fried Rice, 菠萝炒饭, 黄梨炒饭


I am not going to detail another recipe of fried rice for my fried rice here is as simple as some leftover (overnight) rice, fried with frozen peas, pineapple cubes, 1-2tsps of dark soy sauce, with a dash of curry powder, turmeric, pinch of salt, black and white pepper to taste; finally and MAGICALLY garnished with pomelo sacs, vegetarian floss and fried egg strips.

It sounds like pineapple rice (黄梨饭), may not be the exact Thai recipe though many many times better than the USD10.00 Pineapple Fried Rice in Singapore Old Town Cafe, Dublin, California. That sucks big time!


The pomelo added extra hint of bitter-citrus to the sweet-citrus pineapples in the rice, and I love having the lil' pomelo sacs burst in my mouth while I chew the rest.


You can use pork or chicken or fish floss. I got the vegetarian floss (made of soy) in Ranch 99, a popular Asian supermarket in California. The vegetarian floss is crispier than the non-vegetarian (pork/chicken/fish).

This crispy floss completes the exciting textures in my pineapple fried rice (菠萝炒饭). The soft bite of rice, the zesty fruity mellow punch of pineapples and pomelo sacs; and that lightly crisp vegetarian (soy) floss.


Of course, you can do rice cooker fried rice and garnish the same! I repeat:

Pineapple Fried Rice (菠萝炒饭)
Ingredients: leftover (overnight) rice, fried with minced garlic, frozen peas, pineapple cubes, 1-2tsps of dark soy sauce, with a dash of curry powder, turmeric, pinch of salt, black and white pepper to taste; finally and magically garnished with pomelo sacs, vegetarian floss and fried egg strips.

Directions: Heat oil in pan. Add garlic and fry till aromatic, then add rice and fry briskly till grains of rice separate (under heat of cooking) and not stick as lumps. When well separated in the pan, add frozen peas and pineapples, followed by dark soy sauce, curry powder, turmeric, salt and peppers to taste. Fry the seasonings thoroughly into the rice and ingredients, then  dish out and serve, with the garnish.

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