Chinese Takeout Pineapple Fried Rice
"Essentially, this is American-style Chinese food, and something we are all familiar with. Great comfort food!"
photo by lazyme
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 cups leftover cooked white rice
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil
- 2 shallots, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
- 1 cup fresh pineapple, cut into 1/2-inch bite-size cubes
- 1⁄4 cup chopped thickly-sliced ham
directions
- Break up the cold cooked rice into smaller clumps.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add oil and swirl to coat bottom. Add shallots and bell pepper; stir-fry until fragrant and edges of shallots begin to crisp, about 1 minute. Move shallots and bell peppers to the side, creating a well in the middle. Toss in rice; break up remaining clumps with a spatula.
- Stir in oyster sauce, soy sauce and rice wine. Stir-fry until rice starts to turn golden, about 2 minutes. Add pineapple and ham. Give everything a few quick stirs so that the ham and pineapple are heated through. Transfer to a large bowl or plate and serve hot.
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Reviews
-
Nice side dish for an Asian meal. Simple and tasty. Thanks, Jackie, for sharing. Made for Culinary Quest 2014. -
The kids favourite for dinner last night - loved the pineapple/ham combo. -
So very good!!!! I love the mix of ingredients! Made for CQ 2014.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
