Spicy Pineapple Fried Rice

Spicy Pineapple Fried Rice: A Tropical Twist on a Classic Dish

This vibrant and zesty fried rice combines the sweetness of pineapple with a spicy kick, creating a perfect balance of flavors. Here’s an original recipe that will transport your taste buds to a tropical paradise.

Ingredients:

  • 3 cups cooked and cooled jasmine rice
  • 1 cup fresh pineapple, diced (or canned pineapple chunks, drained)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1/4 cup vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha sauce (or 1 teaspoon red chili flakes)
  • 1 teaspoon turmeric powder
  • 1/2 cup cashews, roughly chopped
  • 2 green onions, thinly sliced
  • Salt to taste

Instructions:

  1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
  2. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
  3. In the same wok, add the remaining oil and heat until shimmering.
  4. Add the onions and garlic, sauté for 2-3 minutes until the onions become translucent.
  5. Add the diced bell peppers and cook for another 2 minutes until they start to soften.
  6. Toss in the diced pineapple and stir-fry for 1 minute to slightly caramelize.
  7. Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and starts to crisp slightly.
  8. Pour in the soy sauce, sriracha (or chili flakes), and turmeric powder. Mix well to ensure the rice is evenly coated with the seasonings.
  9. Add the scrambled eggs back to the wok and gently fold them into the rice mixture.
  10. Toss in the chopped cashews and green onions. Stir-fry for another minute.
  11. Taste and adjust the seasoning with salt if needed.
  12. Remove from heat and serve hot.

Things to avoid:

  • Don’t use freshly cooked rice as it will become mushy. Always use day-old or cooled rice.
  • Avoid overcooking the vegetables to maintain their crunch and vibrant colors.
  • Don’t add too much soy sauce or sriracha at once; it’s easier to add more later if needed.
  • Be careful not to burn the garlic, as it can make the dish bitter.

Alternatives:

  • If fresh pineapple is unavailable, use canned pineapple chunks, but drain them well.
  • For a vegetarian version, omit the eggs and add extra vegetables like carrots or peas.
  • Cashews can be replaced with peanuts or toasted sesame seeds for a different crunch.
  • If sriracha is too spicy, use sweet chili sauce for a milder heat.

Topping recommendations:

  • Fresh cilantro leaves
  • Crushed red pepper flakes for extra heat
  • A squeeze of fresh lime juice
  • Crispy fried shallots
  • Toasted coconut flakes for added tropical flavor

Enjoy your homemade Spicy Pineapple Fried Rice, a perfect blend of sweet, spicy, and savory flavors!

Spicy Pineapple Fried Rice