Tuesday, May 28, 2013

pineapple fried rice

I love fried rice. I really, really do. Whenever Ed and I get Chinese take-out, I always get either Beef or Chicken fried rice (especially from our Chinese DRIVE THRU Takeout, Green Tea). This is a simple, vegetarian fried rice that Ed didn't even notice the meat missing from... at least not until later.
Fried rice is so changeable and change-up-able, but I always start mine with onions. I have a (un)healthy obsession with onions.
You can always buy a pre-packed or jarred stir fry sauce, but this one is pretty easy. Soy sauce, Sriracha, honey and rice wine vinegar. That's it!
I know that this looks really gross, but it's just what happens when you crack an egg into the sauce you make. It makes for a yucky looking pulp in the wok, but it's a good way to get little tiny pieces of egg through the whole stir fry.
A lot of fried rice is made with onion, peas, snap peas or broccoli- this one uses cabbage, pimentos and pineapple. I broil my pineapple in the oven to caramelize it before tossing into the fry. Throw whatever you want in there- that's the fun thing about fried rice.
Pineapple Fried Rice
This version of the classic dish is from The Pioneer Woman :)
1 can cubed pineapple, in juice
2 cups white rice, cooked
1 Tablespoon vegetable oil
1 onion, diced
1/3 cup low sodium soy sauce
1 Tablespoon rice wine vinegar
2 Tablespoons honey
1 Tablespoon Sriracha, or other hot sauce
3 cloves garlic, minced
2 large eggs
1 small jar pimentos, drained
1 cup shredded cabbage

Heat oil in wok or large saute to medium high heat. Add in onions and cook until they just begin to soften. Add soy sauce, vinegar, honey and hot sauce and toss to coat onions. Bring sauce to a bubble and add garlic and both eggs. Scramble to break up eggs. Add pimentos, cabbage and pineapple. Toss to heat through and add rice. Toss rice to coat with sauce and vegetables and serve immediately. Enjoy!