Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Loved this! I finished with the sesame and pineapple still in a warm wok to “warm through”!
Tried this… superb!Thanks, Elise!
Absolutely wonderful… Everyone in my house devoured it!!!
I had a friend who wouldn’t stop talking about how great Pineapple Fried Rice is. Finally I got a form of a recipe from her and tried it out with some additions and changes. Divine!
You can find my recipe here:
That looks simply delicious. Have you tried adding some light soya sauce to the rice when cooking it? It will enhance the flavour.
I like using rice bran oil for high heat cooking. It makes sense while making fried rice. I do like the pineapple addition.
Mmmmmh… lovely! I tried this today with canned pineapple and it works just fine. Unfortunately I managed to burn the chicken that the rice was to go with. I NEVER burn anything, but I guess I was just too excited about the tori amos concert I’m going to tonight :)
However: Elise, I absolutely love most of your recipes! Thank you.
Adding some cubed spam to this would make it wonderfully hawaiian!
We make a similar dish, using a canned tropical fruit mix when fresh pineapple isn’t available. After the rice has been added to the pan/wok, we also add:
– a couple of tablespoons of Thai fish sauce and/or soy sauce
– a half cup of frozen peas and carrots
Serve on a platter as a bed to some thinly sliced teriyaki tri-tip with some grilled baby bok choy on the side, and you’ve got a party feast that’s delicious AND easy!
Now, I’ve never tried this myself, but I’ve been told that you can peel the whole hand of ginger and store it in a jar of sherry and it’ll keep practically forever. No idea how the sherry would effect the taste of the ginger stored this way.
You can also buy whole dried ginger in many “ethnic” markets and spice stores and slice and re-hydrate it for uses. Which is also something I’ve never tried. My honey is kind of afraid of “Asian” food, so I have to be sneaky with it. Ginger is usually a dead giveaway.
I like to use fresh ginger as well, but it always dries out. My mom suggested slicing it up thinly, and putting it in a plastic baggie in the freezer, then when you need some you just thaw a couple slices, and you’re set to go!
This is a family favorite to use leftover rice, I add a small amount of cayenne pepper to give it a kick. Mimsie asked about storing fresh ginger,I saw this on a cooking show on FoodTV -store the ginger in the freezer in a ziplock bag. When I need some, I grate it frozen, the skin just peels off and stays behind on the grater. Tastes just like fresh.
The ginger people make a great great great minced ginger that is sold in a jar and keeps forever; I am sure purists might pooh-pooh it, but I love it, it tastes fresh and it’s so handy!
To Mimsie: Ginger freezes very well. I buy a big thing of it then and put it in a zip lock bag and stick it in the freezer. That way I always have it on hand.
Looks yummy. I made something like this out of a Moosewood cookbook once. There were cashews in that version (this was before our house went peanut and nut-free).
I love pineapple fried rice! Pork also works very well. What’s the best way to store fresh ginger? I like using it but it seems like such a waste when I just use a couple of slivers and I have a whole knob left and it’s not cheap!