Pineapple Cashew Fried Rice

pineapple-cashew-friedrice

Fried rice is one of the easiest dishes to cook and a great way to use up leftover vegetables in your fridge. Adding diced pineapple and cashew nuts give this timeless dish a little twist. By applying a simple cooking technique, the glycemic index of rice can be reduced, making fried rice dish can be enjoyed on occasion by those on the low-carb diet.

Tip: You can pretty much dice up any leftover vegetables you have and throw them together with rice to make fried rice. Due to the high versatility of this dish, keep some cooked rice, frozen flat in a zip lock bag already divided into portions in your freezer at all time. This way, you can make fried rice at any time to clean up your leftovers.

What makes good fried rice?

  1. Good fried rice must be dry, not soggy or sticky. To achieve this, mix all the sauces and spices in the water during rice cooking process. This way you won’t need to add a single drop of sauce during the frying process, which is the main culprit of wet, soggy fried rice.
  2. Good fried rice must be firm and crunchy. To do this, undercook the rice by using slightly less water as you usually would cook it. After the rice is cooked, wait for it to cool to room temperature, then fridge it overnight. Fry the rice straight out of the fridge when it’s still freezing, do not let the rice warm up to room temperature before cooking. The heat, along with moisture from the vegetables, will complete the rest of the rice cooking process and further soften the rice slightly.

Serving: 2-3, depending on how hungry you are.

Ingredients:

  • 1 cup rice (basmati or long-grain jasmine rice)
  • ½ cup diced pineapple (ripe)
  • ½ cup roasted cashew
  • ½ cup finely diced carrot
  • ½ cup chopped green beans
  • ½ cup chopped shallots
  • ½ cup diced chicken/bacon/beef
  • 3 medium eggs
  • Coriander (garnish)
  • Coconut oil or butter

Sauce:

  • 1.5 cup chicken stock or water
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tsp coconut oil
  • ½ tsp turmeric powder
  • ½ tsp coriander seed powder
  • ½ tsp cinnamon powder
  • ½ tsp chilli flakes (optional)

Instructions:

Cooking the rice

  1. Rinse rice under running water and place in a saucepan.
  2. Mix all sauces and spices in chicken stock/water, place in a saucepan, stir to mix with the rice and bring to a boil.
  3. As soon as water turn to a roaring boil reduce heat to low—Cook for 15-20 mins.
  4. Watch rice closely, when the water cooked down, stir the rice to avoid burning and sticking to the bottom of the saucepan.
  5. When the rice is cooked and dry (cooked rice is soft and fluffy), turn off the heat. Allow rice to cool to room temperature with the lid closed.
    Note: The bottom of the saucepan will still be hot even after the heat is off; therefore, it is still possible for the rice to burn and to stick to the base of the saucepan. To prevent this, stir rice occasionally.
  6. Store rice in the fridge overnight. TIP: Freezing the rice overnight is even better. The freezing process will dry and firm up the rice even more.

Cooking the fried rice:

Use a deep and wide skillet; a wok is even better.

  1. Take the rice out of the fridge. Using your fingers, break up rice from clumping together.
  2. Beat eggs in a bowl. Scramble the eggs in medium heat, remove off the skillet and put aside.
  3. In medium heat, sauté pineapple and cashew until caramelised, remove off the skillet and put aside.
  4. In medium heat, sauté carrot, green beans, chicken/bacon/beef, until cooked.
  5. Throw in the rice, eggs, pineapple and cashew back into the skillet, as well as shallots and stir to mix. Using the flat side of the spatula, lightly press the rice to break up clumps.
  6. Keep stirring and mixing for two more minutes. Taste the rice, add salt and pepper a needed to adjust to the taste. (at this point, it is best not to add any liquid sauce)
  7. Take off heat, garnish and Pineapple Cashew Fried Rice serve.

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pineapple-cashew-friedrice

Fried rice is one of the easiest dishes to cook and a great way to use up leftover vegetables in your fridge. Adding diced pineapple and cashew nuts give this timeless dish a little twist.

Serving: 2-3, depending on how hungry you are.

Ingredients:

  • 1 cup rice (basmati or long-grain jasmine rice)
  • ½ cup diced pineapple (ripe)
  • ½ cup roasted cashew
  • ½ cup finely diced carrot
  • ½ cup chopped green beans
  • ½ cup chopped shallots
  • ½ cup diced chicken/bacon/beef
  • 3 medium eggs
  • Coriander (garnish)
  • Coconut oil or butter

Sauce:

  • 1.5 cup chicken stock or water
  • 3 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tsp coconut oil
  • ½ tsp turmeric powder
  • ½ tsp coriander seed powder
  • ½ tsp cinnamon powder
  • ½ tsp chilli flakes (optional)

Instructions:

Cooking the rice

  1. Rinse rice under running water and place in a saucepan.
  2. Mix all sauces and spices in chicken stock/water, place in a saucepan, stir to mix with the rice and bring to a boil.
  3. As soon as water turn to a roaring boil reduce heat to low—Cook for 15-20 mins.
  4. Watch rice closely, when the water cooked down, stir the rice to avoid burning and sticking to the bottom of the saucepan.
  5. When the rice is cooked and dry (cooked rice is soft and fluffy), turn off the heat. Allow rice to cool to room temperature with the lid closed.
  6. Store rice in the fridge overnight. TIP: Freezing the rice overnight is even better. The freezing process will dry and firm up the rice even more.

Cooking the fried rice:

Use a deep and wide skillet; a wok is even better.

  1. Take the rice out of the fridge. Using your fingers, break up rice from clumping together.
  2. Beat eggs in a bowl. Scramble the eggs in medium heat, remove off the skillet and put aside.
  3. In medium heat, sauté pineapple and cashew until caramelised, remove off the skillet and put aside.
  4. In medium heat, sauté carrot, green beans, chicken/bacon/beef, until cooked.
  5. Throw in the rice, eggs, pineapple and cashew back into the skillet, as well as shallots and stir to mix. Using the flat side of the spatula, lightly press the rice to break up clumps.
  6. Keep stirring and mixing for two more minutes. Taste the rice, add salt and pepper a needed to adjust to the taste. (at this point, it is best not to add any liquid sauce)
  7. Take off heat, garnish and Pineapple Cashew Fried Rice serve.

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