Pineapple Fried Rice

READY IN: 45mins
Recipe by Nyx9013

Made with the ingredients I had on hand - simple to make, and kids love it. If using eggs, for 3 cups of brown rice you'll want at least 8 eggs (I initially did 4 because I already had chicken - and ended up not even seeing any eggs in the final product!) My friend, who prefers a saltier fried rice thought it a bit bland so I added some Soy Vey marinade while frying. You can find it at your local grocer. I read from other reviewers on other Food.com fried rice recipes that white pepper makes the dish, so I added that - and saw no diff. If you don't have white pepper I don't think it will kill you to use regular black pepper. I have also seen people add red pepper flakes to add some kick to it - I leave it out because I don't eat spicy foods. Instead of chicken I'd use Chinese sausage if I could - it's sweeter, and kids love it. Problem is that it's really oily - and we try to avoid pork. Adjust the ingredients to your taste and enjoy!

Top Review by Karen Elizabeth

I did halve the recipe, and I stuck to white rice, since we prefer it. Otherwise a very nice fried rice, my only suggestion that I would have enjoyed a bit more colour. Incidentally I used the eggs to make a separate omelette, which I then chopped into the rice, again, personal preference. Good recipe, thank you, made for Spring PAC 2014

Ingredients Nutrition

Directions

  1. Cut onion into slices then chop into small squares. Fry on small saucepan in 1 tablespoon butter for 15 minutes on low heat until onions turn light brown, stirring occasionally to avoid burning.
  2. Add brown sugar and dash of pepper and dried oregano (if you have it), and let sit for another 5 minutes before turning off heat.
  3. In a wok or large skillet, add 1 tablespoon oil until it lightly smokes before adding the eggs and chopped green onions. Scramble the eggs.
  4. Add pineapple, oyster sauce, garlic powder (I didn't have any fresh garlic on hand). Add diced chicken (or pretty much any meat of your choice) and stir evenly.
  5. Add rice, sugar, soy sauce (I use the Maggi Seasoning brand that comes in a square bottle - much cheaper at Asian markets, as opposed to buying it at American chains e.g. Vons or Ralphs, where they jack the price up almost double).
  6. Now add in the caramelized onions you've prepared in the separate saucepan and mix it thoroughly into your rice and squeeze the lime, then mix.
  7. Add celery (I tend to add it toward the end to keep its crispness)
  8. Add white pepper and salt to taste. I didn't add much salt because I figured the soy sauce and oyster sauce would be enough. Enjoy!

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