Ingredients
2 cups jasmine rice, cooked in advance approx 4 cups of cooked rice
4 cloves garlic, minced and divided
5 T canola oil, divided
1/2 fresh pineapple, cut into bite-size chunks, with the pineapple shell reserved for use as a serving dish
1 carrot
1/2 red onion
1 tomato
1/4 cup golden raisins, soaked in water
1 egg
2T light soy sauce or soy bean sauce
1T white vinegar
1/2 t turmeric powder
1 1/2 T sugar
1 t salt
1/2 cup salted roasted cashew nuts
1/4 cup fresh or frozen peas (optional)
Cilantro for garnish
4 cloves garlic, minced and divided
5 T canola oil, divided
1/2 fresh pineapple, cut into bite-size chunks, with the pineapple shell reserved for use as a serving dish
1 carrot
1/2 red onion
1 tomato
1/4 cup golden raisins, soaked in water
1 egg
2T light soy sauce or soy bean sauce
1T white vinegar
1/2 t turmeric powder
1 1/2 T sugar
1 t salt
1/2 cup salted roasted cashew nuts
1/4 cup fresh or frozen peas (optional)
Cilantro for garnish
Method
Preparation of the ingredients is a key element in stir-frying so that everything is ready to go into the wok at the proper time. This recipe requires the following:
1. Boil the Jasmine rice at least 2 hours in advance or use rice left over from a previous meal. First, rinse and drain the rice. Add enough water (about 1 1/2 cups water for each 1 cup uncooked rice) to cover the rice to a depth of approximately 1/2 inch. Cover and bring to a boil. Stir once and turn head to low. Cook, covered, for 15 minutes. Stir a second time and continue cooking, covered, until the liquid is absorbed, about 5 minutes more.
2. Mince 4 cloves garlic. Reserve 1/4 of the minced garlic. Fry 3/4 of the minced garlic in 3 T canola oil until the garlic is lightly brown. Do not burn. You may need to pour off the hot oil to prevent the garlic from over cooking when you take the pan off the burner. However, reserve both the garlic-flavored oil and the crunchy garlic bits for later use.
3. Cut fresh pineapple into a large dice and use the pineapple shell as a serving boat. To do this, cut the pineapple in half lengthwise. Use a knife to cut the pineapple core free, leaving a 1/2 to 3/4 inch thick outer shell. Cut the pineapple core in half lengthwise and trim away the tough center. Finally, cut the pineapple into bite-size chunks in a pre-heated 250-degree oven to caramelize. Reserve the outer shell to use as a serving container. Save the remaining half of the pineapple for dessert.
4. Cut carrots into rounds. If you have one, use a decorative peeler to make grooves in the carrot so the rounds have a serrated edge.
5. Slice 1/2 red onion.
6. Cut tomato into wedges.
7. Soak 1/4 cup golden raisins in water so they plump up.
8. Scramble the egg in 1 T oil in a wok. Remove the egg, leaving the cooking oil in the wok.
After everything is prepared, add 1 more T oil to the oil in the wok and heat. Add the 1/4 garlic and sliced onion to the wok. Add the carrots, followed by the precooked rice. Turn the mixture repeatedly with a spatula to break up the clumps of rice and allow the rice to heat evenly.
Add the caramelized pineapple, soy sauce, vinegar, turmeric, salt and sugar, turning the rice with each addition so the flavorings are mixed throughout.
Add the scrambled egg, raisins, cashew nuts, tomato wedges and continue to stir-fry.
Finally, scatter the fried garlic and drizzle the garlic oil over the rice, and give the rice a final mixing with the spatula.
For an extra special presentation, serve the Pineapple Fried Rice in the hollowed-out pineapple half.
1. Boil the Jasmine rice at least 2 hours in advance or use rice left over from a previous meal. First, rinse and drain the rice. Add enough water (about 1 1/2 cups water for each 1 cup uncooked rice) to cover the rice to a depth of approximately 1/2 inch. Cover and bring to a boil. Stir once and turn head to low. Cook, covered, for 15 minutes. Stir a second time and continue cooking, covered, until the liquid is absorbed, about 5 minutes more.
2. Mince 4 cloves garlic. Reserve 1/4 of the minced garlic. Fry 3/4 of the minced garlic in 3 T canola oil until the garlic is lightly brown. Do not burn. You may need to pour off the hot oil to prevent the garlic from over cooking when you take the pan off the burner. However, reserve both the garlic-flavored oil and the crunchy garlic bits for later use.
3. Cut fresh pineapple into a large dice and use the pineapple shell as a serving boat. To do this, cut the pineapple in half lengthwise. Use a knife to cut the pineapple core free, leaving a 1/2 to 3/4 inch thick outer shell. Cut the pineapple core in half lengthwise and trim away the tough center. Finally, cut the pineapple into bite-size chunks in a pre-heated 250-degree oven to caramelize. Reserve the outer shell to use as a serving container. Save the remaining half of the pineapple for dessert.
4. Cut carrots into rounds. If you have one, use a decorative peeler to make grooves in the carrot so the rounds have a serrated edge.
5. Slice 1/2 red onion.
6. Cut tomato into wedges.
7. Soak 1/4 cup golden raisins in water so they plump up.
8. Scramble the egg in 1 T oil in a wok. Remove the egg, leaving the cooking oil in the wok.
After everything is prepared, add 1 more T oil to the oil in the wok and heat. Add the 1/4 garlic and sliced onion to the wok. Add the carrots, followed by the precooked rice. Turn the mixture repeatedly with a spatula to break up the clumps of rice and allow the rice to heat evenly.
Add the caramelized pineapple, soy sauce, vinegar, turmeric, salt and sugar, turning the rice with each addition so the flavorings are mixed throughout.
Add the scrambled egg, raisins, cashew nuts, tomato wedges and continue to stir-fry.
Finally, scatter the fried garlic and drizzle the garlic oil over the rice, and give the rice a final mixing with the spatula.
For an extra special presentation, serve the Pineapple Fried Rice in the hollowed-out pineapple half.