Fried Rice in Pineapple
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 140 g rice, red
- 0.5 teaspoon ½ sea salt
- 300 ml water
- 1 large pineapple, ripe and aromatic
- 1 large clove garlic
- 1 large egg (s)
- some sea salt
- 0.5 ½ large bell pepper (s), red
- 50 g peas, frozen
- 50 g corn kernels, frozen
- 60 g cashew nuts
- 1 teaspoon, heaped ginger, freshly grated
- 1 teaspoon curry paste, red, vegetarian, without shrimp paste, more to taste
- 2 tablespoon soy sauce
- peanut oil
Print Recipe
Pin Recipe Instructions
- First bring the red rice to the boil with 0.5 teaspoons of sea salt and the water, reduce the heat and let the rice swell over a low flame. This takes about 40 minutes.
- Let the rice cool down and set it aside for now. You can of course also cook it the day before.
- Halve the pineapple and leaves with a large sharp knife. This works very well with a bread knife with a serrated edge. Carefully hollow out the halves and remove the hard stalk from the pulp. Finely dice half of the pineapple. The other half is not needed and can be used elsewhere.
- Wrap the hollowed out pineapple halves in aluminum foil and bake at 180 ° C for 15 minutes.
- Meanwhile, roughly chop the cashew nuts and roast them in a non-oiled pan without oil while stirring until golden brown. Then set aside.
- Put some peanut oil in the pan. Whisk the egg, season with a little sea salt and fry in a hot pan to make a thin omelette.
- Turn the omelette out onto a plate, let it cool and then cut into thin strips.
- Cut half the bell pepper into fine cubes. Peel the garlic.
- Put some peanut oil again in the pan, press the garlic into it and sauté with the ginger. Add paprika, corn and peas (both without defrosting) and fry everything for a few minutes. Add rice, pineapple and cashew nuts, season with the soy sauce and curry paste and fry everything until the rice is hot again.
- Take the pineapple halves out of the oven, carefully remove them from the aluminum foil and place on 2 plates. Divide the rice evenly between the two halves and garnish with the omelette strips.
- Variation with shrimp:
- Sear 5 - 6 shrimps per serving in a pan, season with salt, deglaze with a little white wine and add to the rice with the omelette. This way, vegetarians and non-vegetarians get their money`s worth with the same meal without much effort.
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