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pineapple fried rice

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Gluten Free Meat & Poultry

Quick Ham Pineapple Fried Rice.

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If you follow me on Instagram you would have seen me (just after the holidays) post the pic of me surrounded by a ton of plastic containers. When you visit mom and dad it’s always a time to eat like a KING and have enough food to return home with. Basically I went prepared for the leftover train. This recipe is a byproduct of that visit and the volume of irie food which accompanied us home. By now you should have guessed that I luv fried rice (there are several recipes posted here) and this one certainly delivers.

* This recipe will be enough for two people.

You’ll Need…

1/2 cup cubed ham
1/2 cup pineapple
tablespoon veg oil
1 clove garlic (diced fine)
1/4 teaspoon grated ginger
1/2 cup bell pepper (diced)
1/4 teaspoon black pepper
2 cups cooked rice (chilled)
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 scallion (chopped)

Important. If doing this recipe gluten free please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the soya and oyster sauces.

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Prep all the ingredients as this will be a very quick recipe.  Heat the oil on a medium flame then go in with the garlic and cook for 20 seconds or so (don’t burn), now go in with the ham, bell pepper and grated ginger and cook another minute or so.

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It’s now time to add the rice and other ingredients and stir well. I would recommend  having the rice chilled as it will give you a lovely grainy texture when the dish is done. I used pre-cooked brown parboiled rice, but you can use white rice (any rice you have/like).

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So simple and quick, you’ll be eating in less than 10 minutes.

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You can certainly personalize this by adding any of your fav vegetables and do remember to taste at the end for salt and adjust accordingly. My rice was cooked with salt and the soy sauce I used was enough to properly season this for me. If you’d like to give it a little ‘kick’ you can go in with some diced hot pepper (your choice). I’m NOT  a fan of eggs in my fried rice, but you o your thing.

Vegetarian

Festive Vegetarian Pineapple Fried Rice.

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This Caribbean inspired vegetarian pineapple fried rice is a wonderful way to use leftover rice you may have in the fridge and it must be noted that it is not a traditional Caribbean dish. However with use of wonderful Caribbean flavors you’ll find that you’ll purposely make extra rice just so you can have this dish on the regular.

You’ll need…

4 cups cooked rice (day old)
1/4 teaspoon salt
2 bird’s eye pepper (or 1/4 scotch bonnet)
1 tablespoon soy sauce
3 cloves garlic (crushed)
1 large onion (diced)
1 bell pepper (1/2 yellow + 1/2 red)
1/4 teaspoon grated ginger
1 scallion
1/2 carrot (diced finely)
1 stalk celery (diced finely)
1.5 cups pineapple (1/4 inch pieces)
1 tablespoon veg oil
1/2 tablespoon sesame oil
1/2 tablespoon hoisin sauce
1 teaspoon curry powder

optional – toasted coconut flakes – topping.

Notes: If you’re using freshly cooked rice (or leftover), may I suggest that you allow it to cool in the fridge for a few hours. This will give you a lovely grainy finish to the rich dish. I used parboiled brown rice, but you’re free to use any rice you like.

Start by prepping all your vegetables as this is a very quick dish to put together. Next heat the vegetable oil on a medium heat  in a deep pot (I used a non stick pot to cut back on the amount of oil I use) and add the diced onion and garlic. Reduce the heat to low and let that cook for a couple minutes. Then add the diced celery, carrot and bell peppers and allow it to cook for 3 minutes (low heat).

Toss in the bird’s eye pepper (whole), grate in the ginger, add the black pepper, salt and curry.. raise the heat to medium and stir well. Cook for 2 minutes to toast the curry powder to bring out all the flavors of the spices in the curry powder. Then add the diced pineapple (you can use drained canned pineapple if you want) along with the soy sauce, sesame oil and hoisin sauce. Stir well.

Raise your heat to med/high and toss in the rice (note – if the rice was in the fridge as I suggested, take it out about 15 minutes before you start this dish) and mix well. The idea here is to warm the rice through and help it take on that wonderful flavor base we created. Let it cook for about 4-6 minutes, then top with the chopped scallion and turn off the heat. Serve!

You’ll notice that I didn’t use much salt as my rice was already cooked in salt and the soy sauce will contain much salt. Also notice that I didn’t cut or break the birds eye pepper as I wanted the flavor without the raw heat. But you can certainly cut them finely for that added kick.  This is best served warm so your guests will really appreciate the combination of flavors we created with this tasty Caribbean inspired Vegetarian pineapple fried rice. A great way to add extra flavors and texture is to top the finished rice with some toasted shredded coconut.

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