Just like the Western casserole is great for using up leftovers, so is the Asian fried rice! In my version of Pineapple Fried Rice, there’s a cup of crushed pineapple left over from a carrot cake recipe, two white mushrooms left over from cooking a green curry dish, and leftover rotisserie chicken from dinner the night before.
‘Pineapple Fried Rice’
4 cups cooked rice, preferably day-old rice
3 tbsp fish sauce
1 tsp chicken stock granules
1 tsp sugar
2 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
2 large white mushrooms, sliced
1 cup cooked chicken, shredded
1/2 cup roasted unsalted cashew nuts
1/4 cup raisins (I left this out as hubby doesn’t like them)
1 cups crushed pineapple, drained
1/2 cup frozen green peas
Mix the fish sauce, chicken stock granules and sugar in a small bowl, set aside.
Heat up the oil over medium-high heat and saute the onion and garlic. Add in the mushroom and stir-fry till softened. Add in the chicken and stir-fry till warmed. Make a well in the middle of the wok and crack in the eggs. Scramble the eggs. Make a quick stir of the ingredients in the wok.
Drizzle in the sauce, pouring around the ingredients so it sizzles when it hits the hot wok. Add in the rice and break up large clumps by gently pressing down with the flat side of the spatula. You don’t want to crush the rice. Add in the cashew nuts, raisins, pineapple and green peas. Stir-fry to combine until the rice is hot and ‘pops’. Taste for seasoning.