Feb 162012
 

One of the first dishes that I ate in Chinese restaurant was Pineapple Fried Rice about 7 yrs back. Now I find that they are served in many of the Thai/Malaysian or any Asian restaurants. The popularity of this dish is because it has swetness, sourness, saltiness, spiciness and the crunchiness all in the same dish. I fell in love with this dish and my DH was the one who got me to taste this one. He was the first one brave enough to replicate it in our house. Those days he used to cook for me on one of the weekends if I am loaded with household chores. Now that I’ve learnt it from him he rarely steps up to cook it proclaiming that I cook better than him. I don’t let him cook because of the fear of entering my kitchen after he is done cooking (Please don’t tell him that I told you all ;)). As a consolation I love my DH that I don’t mind a teeny bit to cook for him and keep him happy. Ready to tinkle all your taste palate, here you go….

 

Ingredients:

Pineapple(fresh or canned)–1 cup chopped in to bite size pieces

Onions –1 cup(chopped)

Cabbage –1/2 cup thinly shredded

Broccoli —few florets

Carrots –1 cup (cut in to small cubes)

Button Mushrooms –1 cup (thinly sliced) …optional

Firm Tofu –1 cup (cut in to small cubes)

Spring onions/green onions –1/2 cup (chopped)

Red/green bell pepper –1/2 cup (cut in to small cubes)

Ginger garlic paste –1/4 tsp per person

Soy sauce –as needed

Chillie sauce –as per taste

Cooked/steamed rice –as needed

Procedure :

1. I usually make this recipe for each individual of the family, adjusting the amount of soy sauce, chille sauce and the salt as per the person. So what I do is I keep the chopped vegetables and cooked rice in individual cups,and then when I’m ready to serve I heat the wok in high flame and make the fried rice and serve it immediately. This way I can adjust the taste according to the person I’m serving.

2. In a wok, heat 1 Tbsp of oil, add ginger garlic paste and onions. Sautee them for 1 min. Now add cabbage, carrot and bell peppers. Sautee for 30 secs.

3. Now add zucchini,mushrooms, tofu, broccoli and pineapples. Sautee them for 30 secs. Now add rice, soy sauce chillie sauce. Stir fry for another 30 secs.

4. By 2.5mins you should have made the fried rice. Transfer it to a plate and garnish with spring onions. Serve it hot.

IMG 0158 1IMG 0161 1

 

Optional:

I don’t eat white rice, I substitute Quinoa for white rice. I cook Quinoa in a different vessel in the same rice cooker and I make the same dishes I make for my family but Quinoa for me. To learn more about Quinoa click here. The taste of Quinoa Spicy Pineapple Fried Rice is just as tasty as it is with rice. Pics of Quinoa Spicy Pineapple Fried Rice is here. The procedure is same as above, substitute rice with cooked Quinoa.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Be Sociable, Share!

You might also like:

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)