Pineapple Fried Rice

The person who conceived of combining pineapple with fried rice for a tasty dish deserves all the praise in the world.

Usually, I avoid using fresh fruit in savory dishes (desserts being an obvious exception), but the sweet pineapple and salty ham in this dish are a perfect match.

TECHNIQUES FOR PERFECTLY FRIED RICE

Even though I’ve never made Pineapple Fried Rice before, I was able to master the dish thanks to my years of expertise in making fried rice off of whatever was on hand in the fridge and a few tried and true recipes.

Having all the main ingredients ready before turning on the stove is crucial if you want to make the best fried rice. If you want perfectly cooked fried rice in a timely manner, have all of your ingredients close at hand.

Keep in mind the proportions of your ingredients. This is crucial for making stir-fry, as all the ingredients can be thrown into the same wok and cooked rapidly. I’m referring to the ham and pineapple in this instance.

The saltiness of the ham should dictate how large the slices of ham are. The hard-cured ham adds a lot of flavors, but the saltiness makes it less desirable. The saltiness of the ham will be more uniformly distributed, and the ham taste will stand out if the ham is minced.

The morning ham I used was purchased at Costco. Bigger pieces indicate less salt, which is why it’s my favorite.

Pineapple should be diced into half-inch pieces. Some bites will be excessively sweet if the pineapple is cut too large. However, if the pineapple is chopped too finely, the rice will absorb too much sweet juice and become soggy.

DELECTABLE BALANCE OF SALTY AND SWEET FLAVORS

If you want a crunchier texture and the perfect amount of sweetness in this fried rice, use a pineapple that is just starting to ripen.

My dad taught me that if the sharp spikes of a pineapple can be pulled out with your fingers, it’s ripe and ready to eat. Pineapples that have reached their peak ripeness are no longer green, and their sweetness may be too much for this savory fried rice.

Whenever possible, use fresh pineapple, but if you must use canned pineapple, drain and discard the juice and syrup.

Fish sauce is an essential component in the classic Thai dish Pineapple Fried Rice because it unifies all the flavors, provides a salty undertone to counteract the sweetness of the pineapple, and imparts an umami taste. Don’t ever open a bottle of fish sauce and stick your nose in it; instead, have faith that it will enhance your meals.

INGREDIENTS:

• 8 ounces of peeled, deveined, rinsed, and pat dry shrimp
• 4 ounces of finely diced ham or Chinese sausage
• 2 beaten eggs
• 1 chopped scallion
• 6 cups of cooked rice
• 1 cup of diced onion
• 1 cup of diced pineapple
• 2/3 cup of peas
• 1/2 cup of diced carrot
• 4 tablespoons of vegetable oil
• 1 tablespoon of fish sauce
• 1 tablespoon of light soy sauce
• 1 1/2 teaspoons of sesame oil
• 1/2 teaspoon of Shaoxing wine
• 1/2 teaspoon of ground white pepper
• 1/4 teaspoon of salt

INSTRUCTIONS:

1. Begin by cutting up the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. Remember to remove the core before using fresh pineapple. Use a clean kitchen towel to gently squeeze out any excess liquid from canned pineapple before using.
2. Cream together a quarter teaspoon of salt and 1/2 teaspoon of Shaoxing wine with two eggs. Prepare a medium fire in your wok until it begins to smoke.
3. Scramble the eggs for a minute with a tablespoon of oil until they are done. Remove the egg from the heat, cut it into little pieces, and place it on a plate.
4. Over medium heat, add another tablespoon of oil. For approximately a minute, or until they become pink, cook the shrimp. Take out of the pan and leave aside.
5. The remaining 2 teaspoons of oil should be heated over medium heat. To get the onion to a translucent state, cook it for a while. Cook the ham and carrots until the carrots are soft and the ham is cooked through.
6. Mix in the rice and a tablespoon of Shaoxing wine. A few minutes in the wine’s steam will break up the rice clumps.
7. Add the peas, 1 tablespoon of fish sauce, 1 tablespoon of light soy sauce, 1/2 teaspoon of ground white pepper, 1 teaspoon of sesame oil, the scrambled egg, and the cooked shrimp to a wok and stir-fry until everything is evenly combined. For a few minutes, stir-fry the ingredients together.
8. You can finish off the dish by mixing in some pineapple and scallions. You should give it another minute or two of mixing.
9. Spread the rice in a single layer across the top of the wok using a spatula to allow it to absorb all the heat and dry out completely.
10. Taste for salt and serve at once.