Pineapple egg fried rice is one of the most delicious dish you can eat in South-East Asia. Discover how to cook this delicious dish quickly.
Pineapple is a delicious and juicy fruit best consumed when it is wipe. However, many people don’t how to use it other than when it is bottled a juice. One of the main reason for this lack of appeal is its spiky skin. Another problem, is that pineapple’s flesh can feel irritating to the mouth and tongue. Indeed , there is a special kind of enzyme in pineapples that cause this irritation. And the only effective way to destroy this enzyme is through cooking.
The local southeast Asian people were probably not aware of these chemical reasons, yet they developed quite a few recipes that take care of this burning sensation on the tongue. Of course, everyone is familiar with the Hawaiian style pizza with the pineapple chunks topping. But another one you should definitely try is the pineapple egg fried rice; especially if you travel to Thailand.
And in case you can not travel that far to enjoy pineapple egg fried rice, today I will take you step by step into cooking this great recipe. So; let’s get started with our pineapple egg fried rice.
Cooking time: 10 minutes
Servings: 1 to 3 people depending on the size of your belly
In order to make pineapple egg fried rice it is absolutely best to use left over rice. Ideally, you would cook rice the day before and refrigerate some to use the next day.
2. Key Products For Your Pineapple Egg Fried Rice
You will need a rice cooker and a pineapple.
3. Ingredients for Pineapple egg fried rice
❣️400g of cold steamed rice (leftover from the previous day that you kept in the refrigerator)
❣️60g of Cantonese style dried sausage, diced (Italian Salami sausage is also fine)
❣️100g of small cooked prawns
❣️1 medium size pineapple, but you only use half of the flesh
❣️2 large eggs
❣️2 spring onions, chopped into small pieces
❣️3 table spoons of cooking oil
❣️1 tea spoon of salt
4. Preparation-Take out the pineapple flesh
– Cut the pineapple into half (keep the top green leaves);
– Use a small knife to cut along the edges of the skin, but don’t cut through the skin.
– Take out the hard texture in the centre, and give another cut in the middle. Try not to cut through.
– Use a big spoon to scoop out the flesh.
– Keep the empty half of the shell as we will use it as a serving bowl for this dish.
– Dice the flesh into small cubes.
5. Cooking Steps
– Heat up a wok, and add the cooking oil.
– Add the dried sausage in the wok and stir fry for 30 seconds at very low heat, as the sausage can easily burn.
– Move the sausage on the side of the wok, then crack the eggs into the wok and stir until they become solid.
– Add the cooked prawn, mix with the egg and sausage and stir for 30 seconds.
– Turn the fire to medium heat, then add the rice. Remember to break all the big lumps of rice before adding into the wok. Stir fry for two minutes, to prevent the rice from sticking at the bottom.
– Add the spring onions and pineapple cubes and stir for 15 seconds.
– Turn off the heat, take out the rice and put back inside the empty half pineapple shell.