I don’t take breakfast lightly.
The truth is – breakfast is my favorite meal of the day. So I eat like a queen.
The truth is – I eat like a queen even for lunch and dinner.
To sum that up, I don’t take meals lightly. 😛
Breakfast means fried rice and sunny side up. But this time, no sunny side up!
You think no eggs this time? Nope! I have them in the fried rice, of course! 😀
This recipe is inspired by the pineapple fried rice I have eaten in Macau. I loved that a lot and I missed how delicious it was. It was simple, but I love how the pineapple shines. This pineapple fried rice is so tasty and flavorful from the coconut milk and pineapple. You can serve this with deep fried fish fillet with honey-mustard sauce (oh yum!) or this can be eaten alone.
Pineapple Fried Rice
- 2 scrambled eggs
- 1 cup jasmine rice
- 1 cup coconut milk, preferably fresh*
- ¼ cup pineapple juice, canned or fresh**
- ¼ cup water
- 5 tbsp cooking oil
- ¼ cup red bell pepper, chopped
- Small onion, chopped
- 4 cloves garlic, crushed
- Few shrimps, shelled and deveined, heads removed
- 2 cups pineapples, cubed (fresh or canned)
- 1 tsp soy sauce
- Spring onion, sliced
- Optional ingredients for pineapples: butter and brown sugar
- Using a rice cooker, cook the jasmine rice along with its required liquid. Instructions on the packaging of the rice are given, so the amount of liquid may vary. If you don’t have rice cooker, you can cook the jasmine rice in a saucepan or thick pot. Bring to a boil. Lower the heat, cover and simmer until cooked. This may take about 20-minutes. Let cool down before proceeding to the fried rice.
- Optional: Before cutting the pineapples into cubes, you can fry them for a super delicious taste – (a) slice pineapples and dip in brown sugar; (b) get a frying pan; (c) add butter when it slightly hot; (d) fry both sides of pineapples until edges turn brown. Let cool down a bit and cut into cubes. If you don’t want to do this step, it’s your loss! 😛 Just kidding – you can just immediately cut your pineapples into cubes and set aside.
- In a large skillet/wok with medium heat, add small amount of oil and make the scrambled eggs. Break the scrambled eggs apart so you will have smaller (bigger) pieces. Transfer to a plate and set aside for later.
- In the same skillet/wok, add about 1 tbsp of oil. Add onions and garlic and cook until soft. Add in red bell peppers and shrimps. Cook until shrimps turn orange in color. Transfer to the plate of scrambled eggs.
- Again, on the same pan, add about 2 tbsp of oil. Add in the cooled jasmine rice, stirring them to keep them apart. Keep stirring until light golden brown. This may take about 5 minutes.
- Add soy sauce and the cubed pineapples. Mix.
- Add the plate of eggs and veggies. Add in sliced spring onions.
- Serve and enjoy!
* I prefer fresh coconut milk to avoid the overpowering taste of the coconut. But if you prefer the one in can which is hassle-free, choose the light one. If you cannot fine light canned coconut milk, you might want to cut down the amount and adjust the rest of the liquids.
** If using fresh, make sure you know how to choose the sweet ones. I don’t… so unlucky me! But you can use the technique in step #2 to make your pineapples sweeter.
This can be served alone, or with deep fried fish fillet. Or whatever you think pairs well with this delicious fried rice.
Source recipe: Pineapple Cashew Fried Rice by How Sweet Eats
You think the ‘pineapple boats’ are beautiful, eh? Thanks to my cousin who did the carving for me! 😀
So, what do you think of this dish? Let me know and write them on the comment box below. As always, thank you for being with me today!
Wishing you a day full of smiles! 😀 😀 😀