Name: Pineapple fried rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: ½ cup (75 g) frozen peas; 2 spring onions (scallions), chopped; 2.5 cm ginger, finely chopped; 3 cups (550 g) cooked rice, chilled – jasmine rice works best; 2 teaspoons sesame oil; 1 teaspoon Sriracha sauce; ½ block (150 g) extra-firm tofu, pressed and crumbled; ¼ teaspoon ground turmeric; 2 tablespoons vegetable oil; 2 garlic cloves, finely chopped; ¼ teaspoon black salt or regular salt; 1 tablespoon soy sauce; 1½ cups (240 g) pineapple chunks; coriander (cilantro) leaves and roasted cashews, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This version of fried rice has the classic Thai sweet-and-salty twist. Pineapple might seem like an odd addition to fried rice, but it works. Much less controversial than pineapple on pizza. I love cutting the pineapples in half and, after scooping out their sunny flesh with a spoon, using the hollow shells as serving bowls. This is a genius way of making this uncomplicated dish look impressive.