How To Cook Pineapple Fried Rice

 

Ingredients

• 510 grams leftover rice
• 454 grams water (for cooking rice)
• pineapple slices
• 1/2 carrot, chopped into small cubes
• green onion (white), diced
• 3 eggs, beaten
• 1/2 teaspoon salt (for sesaoning egg)
• 1 tablespoon oil (for cooking egg)
• 2 teaspoons oil (for cooking proteins)
• 2 tablespoons oil (for stir-frying rice)
• 1 teaspoon sesame oil

Shrimp marinade ingredients 

• 20 shrimps (peeled, deveined and cut in half lengthwise)
• 1 teaspoon corn starch
• 0.13 teaspoon white pepper

Chicken marinade Ingredients

• 6 oz chicken breasts
• 0.13 teaspoon white pepper
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 tablespoon salt

Rice Seasoning Ingredients

• 2 teaspoons salt
• 1 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 tablespoon oil

Instructions

1. Blanch both the carrot and pineapple slices for 40 to 50 seconds. U can omit this step if you are using canned pineapple. Set it aside. 
   
   
   
2. Heat a wok over high heat. Add 1 tablespoon oil and spread it around the wok. 
3. Pour the eggs into the wok. Stir it and cook for 20 seconds.Transfer it to a bowl. 
   
   
   
4. Add 1 teaspoon oil to the wok. Reduce the heat to medium-high. Add the chicken pieces across the wok without flipping to brown one side. Flip them over after 20-30 seconds and cook the other side untill the meat turns white. 

   

   
   
5. After another 30 to 40 seconds, add the shrimps. 
6. Add 1 teaspoon oil and stir fry the proteins until the shrimps turn orange.for about 1 minute. Transfer both the chicken and shrimps to a bowl and set it aside.
7. Increase the heat to medium-high. Flip the rice over with a spatula and cook it for 30 seconds without stirring it.
8. Stir the rice and cook it for another 30 seconds. 
9. Reduce the heat to medium. Add 1 tablespoon oil around the perimeter of the wok and continue to stir fry it for another 30 seconds. 
10. Add the pineapple and carrot. Reduce the heat to low and cook it for 2 minutes. 

    

    
    
11. Add the rice seasoning mixture and stir it for another 1-2 minutes. 
12. Add the shrimps and chicken pieces back into the wok. Cook it for 25 to 30 seconds. 

    

    
    
13. Add the cooked eggs and increase the heat to high. 
14. Add the finishing 1 tablespoon oil around the perimeter of the wok. Cook while stirring it quickly for 40 seconds. 

    
    
15. Add the diced green onions and stir it for one final 2 minutes.
16. Drizzle in 1 teaspoon sesame oil. Stir it and turn off the heat.