I’ve shared quite a few fried rice recipes here already (see my kimchi, coconut and shrimp, and turmeric and shallots versions). Trying to pick my favorite recipe is like asking a mother to pick their favorite child—they’re all equally loved. Several weeks ago, my friends and I got together for dinner at a Thai restaurant. One of them ordered pineapple fried rice, and what I loved most about it was the spices, particularly the turmeric. Usually, when I order pineapple fried rice at a restaurant, it’s just a soy sauce fried rice tossed with a few pineapple cubes. But the one my friend got in front of her had a beautiful, mesmerizing golden hue. And, of course, it inspired me to create a version at home. The main spices are turmeric, coriander and a bit of soy sauce. I’ve made this a few times for my in-laws and they give it their thumbs up!
COOKING NOTES FOR PINEAPPLE FRIED RICE
USING DAY-OLD RICE
Traditionally, fried rice was a dish that people cooked to repurpose leftover rice from the night before. That’s why most fried rice recipes call for day-old rice. If you don’t have leftover rice on hand, cook a big batch of rice (about 1 1/2 cups to 2 cups of rice) and spread it over plates or a large baking sheet to cool. Let the rice dry out for an hour or two. Freshly cooked rice has too much moisture, so it’s not ideal for fried rice.
HOW TO PICK FRESH PINEAPPLE
If you are using fresh pineapple, you want to use one that is golden on the outside. If you use one that has a lot of green color in the outer skin, it means that the pineapple isn’t ripe enough and the fruit will have a sour taste. I usually leave pineapples on my counter for at least a few days for the fruit to ripen. If the bottom of the pineapple starts getting moldy, don’t worry. The fruit usually won’t be rotten on the inside. If you see some discolored bits in the pineapple (parts that look brown and not golden), just chop it away. The rest of the pineapple is still fine to eat.
KITCHEN TIP: HOW TO CUT A PINEAPPLE
