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PINEAPPLE FRIED RICE
This take-out favorite has been simplified for even the most novice of home cooks.
2 GARLIC CLOVES, PEELED
1 1-INCH PIECE FRESH GINGER,
PEELED AND HALVED
1 SMALL ONION, CUT INTO
1-INCH PIECES
2 MEDIUM CARROTS, PEELED AND
CUT INTO 1-INCH PIECES
¼ CUP GRAPESEED OIL, DIVIDED
1 TABLESPOON SAKE
4 CUPS COOKED AND COOLED
JASMINE RICE
1 CUP ROASTED CASHEWS (OR
TOASTED RAW CASHEWS)
¼ TEASPOON TURMERIC
¼ TEASPOON KOSHER SALT,
PLUS MORE TO TASTE
2 LARGE EGGS, LIGHTLY BEATEN
2 CUPS CHOPPED PINEAPPLE (FRESH
OR CANNED, WELL DRAINED AND
DRIED)
1 TEASPOON FISH SAUCE
1 TABLESPOON SOY SAUCE,
REDUCED SODIUM
2 SCALLIONS, TRIMMED AND THINLY
SLICED (WHITE AND GREEN PARTS)
Makes about 7 cups
Active Time: 30 minutes
Inactive Time: n/a
1. Set a large nonstick skillet, or wok, over medium-high heat.
2. While pan is heating, prep ingredients. Fit the chopping
blade into the work bowl of the food processor and add
the garlic, ginger and onion. Pulse to finely chop, about 6
to 8 pulses. Remove and reserve. Put the carrots in the
work bowl and finely chop using about 8 quick pulses.
3. Once pan is hot, add 2 tablespoons of the oil. Once hot,
add the garlic, ginger and onion mixture. Sauté until
vegetables are softened, about 30 seconds, being sure to
keep them moving with a heat-proof spatula so they do
not burn. Adjust heat as necessary for the particular pan
and stove. Add the carrots and continue to stir fry, con-
stantly stirring until carrots are slightly softened, about 1 to
2 minutes. Stir in sake and allow to reduce, use a heat-
proof spatula to scrape any flavorful brown bits from the
bottom of the pan into the dish.
4. Add the remaining oil and allow to heat for about a minute
(continue to stir the vegetables once or twice). Once hot,
add the rice and cashews; stir-fry, allowing rice to sit about
1 to 2 minutes between stirs, until rice has crisped and
browned a bit. This should take about 6 to 8 minutes. Add
the turmeric and salt, stirring to fully coat.
5. Push mixture to one side of the pan. Add eggs and let cover half of the pan, and cook,
breaking up with a spatula while cooking. Once eggs have cooked, mix with rice.
6. Add pineapple and stir well. Cook until warmed through.
7. Reduce heat to low. Stir in fish sauce, soy sauce and scallions. Taste, adding additional
salt if desired.
8. Serve immediately.
Nutritional information per serving (1 cup):
Calories 358 (46% from fat) • carb. 42g • pro. 8g • fat 19g
• sat. fat 3g • chol. 53mg • sod. 213mg • calc. 36mg • fiber 2g