Recipe :: Pineapple Fried Rice

18 Jun 2015




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I made Pineapple Fried Rice last week because I had a can of pineapples in my fridge and what seems to be an endless supply of smoked Chinese sausage aka lup cheong. I used a premix spice packet from Asian Home Gourmet for this recipe as I wanted to quickly whip this up and eat, but I gave it my own spin by adding dried cranberries to give the fried rice additional zing.

It’s my first time using this spice mix and it didn’t turn out too bad. The Pineapple Fried Rice I made came out savory and sweet, with a beautiful bright yellow appearance.

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I went all out and embellished my Pineapple Fried Rice with tiger prawns and chopped chicken thighs.

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The addition of dried cranberries also gave this fried rice extra oomph in flavor as well as color.

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Pineapple Fried Rice

2 cups cooked rice
1 packet Thai Pineapple Rice spice mix
1/4 cup canned pineapple
1/4 cup dried cranberries
1/2 cup “lup cheong” smoked chinese sausage, julienned
2 tablespoons shallots, sliced
2 pcs chicken thigh or breast, cubed
10-12 shrimps, peeled
1 tablespoon oil
scallion, chopped as garnish

Heat oil in a frying pan and sautee sliced onions until soft. Add chicken cubes, shrimps, julienned chinese sausage. Cook for three to five minutes before adding rice. Incorporate spice mix and stir-fry to distribute the flavors evenly to all ingredients in the pan. Sprinkle canned pineapple and dried cranberries, toss for a minute or two. Add chopped scallion for garnish and serve immediately.

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