Pineapple Fried Rice
It’s very important to cook the rice the day before, lay it on a tray and let it dry out overnight. Freshly cooked rice is too starchy and wet. Laying it out on a tray overnight removes the moisture; it will easily break up after a full day in the fridge, making it nice and granular. If you want to keep this dish vegan or vegetarian, omit the fish sauce and just use soy sauce. You can always add more chilies for heat, or adapt the protein any way you want.
- 2 cups white rice (jasmine or basmati; brown rice can be substituted as well)
- 5–6 tablespoons canola oil, divided
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 jalapeño, seeded and diced
- 1 can pineapple rings, drained and diced
- 2 tablespoons chopped scallions
- 1 cup soy sauce
- ⅓ cup fish sauce*
- Kosher salt to taste
- To serve: 4 fried eggs and/or pieces of seared salmon
- Cook the rice the night before. Spread it out on a tray, and put it in the fridge to dry out.
- The next day, heat a large sauté pan with sides or a wok over high heat with sides or a wok pan if you have. Add 1 to 2 tablespoons oil to the pan. Once smoking, work fast—add the chopped ginger, garlic and jalapeño, moving them around so they don’t burn. Once you see the garlic start to brown, add the rice and another drizzle of oil to help saturate the rice. Combine the rice with everything in the pan, let the rice toast in the pan for about 3 to 4 minutes. Add the pineapple, scallion, soy sauce and fish sauce; toss everything together and continue to cook for another 2 to 3 minutes. Season to taste. Divide among bowls, and top with fried egg and/or a piece of salmon for each.
- *I like Squid brand, but Three Crabs or Red Boat work. Be careful with Red Boat—its saltier than others and may require a little less than the other brands. If you’re afraid of fish sauce, use a little to start; it’s the key ingredient in a good fried rice.