I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.
Fried Rice Is a Popular Dish In Malaysia
I love fried rice. Coming from a Malay and Asian background, fried rice is one of the most common foods that my family cooks. It only requires the simplest ingredients, and because it's so quick and easy to cook, it is one of the most requested dishes at Malaysian restaurants and stalls.
I want to share my recipe for Thai-inspired pineapple fried rice, which is a perfect summertime dish, with you. By the way, I love pineapple; it is one of my favorite fruits besides mango. I do find that the fresh, sweet, and sour pineapple made the fried rice taste very palatable. As usual, one of the main ingredients we need to make fried rice is the cooked rice! I usually use white basmati or jasmine rice at home, but feel free to use any kind of rice that you like.
Tips for Making Fried Rice
Here's a tip: When making fried rice, it is best to use day-old rice (basically, leftover rice that is kept overnight in the fridge). I learned this tip from my mother. She usually cooks extra rice for lunch or dinner; then she saves the leftovers for making fried rice. The other important tip to keep in mind is to make sure you remove the rice from the fridge at least one hour before cooking in order to loosen up the grains and reduce its stickiness.
Though the main element in this dish is pineapple, it is reasonable to add a variety of vegetables as you wanted. You can use any vegetables you prefer, for example; frozen peas, cabbage, or carrots.
Please take note that this dish is also suitable for vegetarians. All you have to do is to leave out meat products.
- 4 cups cooked rice
- 1 cup pineapple (cut into cubes)
- 3 carrots (cut into small cubes)
- 2 shallots (thinly sliced)
- 2 cloves of garlic (minced)
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 1 red or green Thai chili (thinly sliced)
- 2 teaspoons of salt
- 3 spring onions (sliced)
- 2 tablespoons water
- 4 tablespoons of oil for frying
- Heat oil in a wok over medium heat.
- Saute the shallots, garlic, Thai chili, carrots, and turmeric until fragrant. Add water, continue stirring the mixture.
- Add the cooked rice, soy sauce, and stir until the rice is coated with the mixture.
- Lastly, add the pineapple and salt. Continue stir-frying until is integrated.
- Serve the rice while it's still warm, don't forget to sprinkle the spring onions on top!
© 2018 Liza