Pineapple Fried Rice (and how to cut a pineapple boat)
Going through the fridge, we’ve been in purge-mode this week. There’s less than a week left until .. HAWAII! Yup, aloha indeed. The family is going to break out the leis.
One of the things we realized we needed to eat up is a pineapple we got over the weekend. Well, a few days doesn’t hurt pineapple because it gives it time to ripen too! But tonight, we feast.
The Dole Plantation may be in Hawaii (as well as the world’s largest maze), but we had a fresh, whole pineapple to work with here. At first my mom didn’t want to go through the hassle of carving out a pineapple boat, because she thought it’d make a mess, so we decided to look up how it’s done. Even About.com knows how to do it! (sorry North Americans – it’s just that I imagined first search result to be from a Malaysian food blog or something .. though a second YouTube search did the trick!)
I combined a few of those tips for cutting a pineapple boat on a step-by-step visual my Flickr.
And now, a few tips from mom on making pineapple fried rice:
- Use day-old rice so that the grains are separate and withstand the whipping around in the wok
- Cut the pineapple into bite-size pieces – it’s gotta fit onto your spoon
- Soak the pineapple in salt water. This brings out the sweetness of the fruit
- Prepare each ingredient in the fried rice separately: generally we’ve got shrimp, Chinese BBQ pork, scallions, onions .. cook them on their own and set them aside. That way, the flavours will be more distinct when they come together.
- When you’re ready to put the fried rice into the pineapple bowl, put the whole thing in the oven at 240°F for 10 minutes. Why? I asked my mom. I just always did it that way. Tastes better, was her reply. If you’re taking her advice, then keep the top wedge of your pineapple as a lid so the rice won’t dry out in the oven.