Easy Pineapple Fried Rice Recipe You’ll Love!

Growing up, some meal combinations seemed abominable to me. If it wasn’t a renowned meal from my country of origin, then it was immediately cancelled by me; never to be given a chance. When I look back at those days, I am full of jest and awe at how much I have grown and become more welcoming to foreign meals. 

I am not quite sure of when exactly my firm opinion about food began to change, but I am glad it did, else my love for the pineapple fried rice would never have been birthed. 

This recipe is one that might initially look absurd, but is likely to become a fan favourite when made right. I would delve into some history before giving y’all the full scoop! 

Brief History of Pineapple fried rice

Pineapple fried rice is said to have originated from Thailand, the central zone to be precise. This comes as no shock, considering the Thai cuisine is well known for exotic flavours and bold experimenting with herbs, spices and fresh ingredients. This Thai pineapple fried rice, has many variants denoted by the major protein/ingredient in use and the region in which it is prepared. 

Of course this delicacy has spread its wings and soared across the shores of Thailand and beyond to various parts of the world. With a nice blend of spice and sauces, this is one nutritious meal you won’t like to pass on. 

Ingredients 

• 4 cups of cooked rice (you could use a day old leftover rice, or freshly made rice) 
• 100g of Chopped pineapples
• 2 large Carrot sticks 
• 1/2 a cup of green peas 
• One medium size green pepper 
• One medium size red bell pepper
• One medium sized yellow bell pepper
• 1/4 a cup of blended scotch bonnet pepper (optional)
• 1/4 cup of Light soy sauce
• 1/4 cup of  Dark soy sauce
• 1/4 cup of Worcestershire sauce
• 2 Eggs (Egg white only)
• Seasoning cubes (adjust for taste) 
• 3-4 tbs Oil for cooking (vegetable oil or any flavored oil is fine)

Instructions

• In a clean pan, pour in your oil, and then your egg whites only.
• Scramble the eggs till well cooked, and then remove from the pan before setting aside. 
• In the same pan, pour in your carrots, followed by your green peas and bell peppers
• Also add in your scotch bonnet pepper and let it simmer and emit flavors for a min or two 
• Next, go in with your chopped pineapples
• Add in your seasoning cubes and let it simmer for another min or two before introducing your white rice 
• Put in your light and dark soy sauce, your worchestire sauce, and oyster sauce. Stir it all together 
• Bring back your egg white to the mix and heat up your rice for another 3-5 mins
• Your pineapple rice is ready! Serve in a sliced/cut whole pineapple for aesthetics or serve plain. Bon appetite!

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