This may come as a surprise to you, but I am not a huge fan of Chinese cuisine. There is just something about the flavors all mixed together that I particularly am not fond of. The sweet and sour flavors don't do it for me and sesame oil makes my stomach churn.
I've tried my fair share of Chinese cuisine in restaurants and even tried to make a few recipes at home. If you have a stellar recipe, please share so I can branch out some more. I can safely say that Pineapple Cashew Fried Rice is one 'Chinese' dish I can get behind. To be honest, I don't even know how authentic this recipe is to traditional Chinese cooking, but let's just roll with it.
When it comes to fried rice, I have learned that cold rice works best. So if you get a chance to make rice a day in advance that would be ideal. Don't fret if you forget to make the rice ahead of time because you can always lay the rice out on a tray and place in the refrigerator while you make the remainder of the dish.
Besides using cold rice, this recipe is foolproof. Everything goes into one pan and cooked until heated through then the rice is pan fried. Really, it is that easy! But don't let the simplicity of this dish fool you - it is packed with loads of vibrant flavors.
Pineapple Cashew Fried Rice
Total time: 30 minutes
- 1 cup Lite Coconut Milk
- 1/2 cup Pineapple Juice
- 1/2 cup Water
- 1 cup Jasmine Rice
- 2 tablespoons Butter for coating pan
- 1/2 Yellow Onion, chopped
- 2 Garlic Cloves, minced
- 1 inch Ginger, minced
- 1 medium Red Bell Pepper, chopped
- 1 cup Pineapple, chopped
- 2 Eggs
- 1 to 1 1/2 tablespoons Soy Sauce
- 1/2 cup Cashews
- 1/4 cup Green Onions, chopped
- In a medium sauce pan, heat coconut milk, pineapple juice, and water until boiling.
- Add in rice, reduce to a simmer and cover with a lid. Cook until rice is tender and all liquid is absorbed (about 15 minutes).
- Place cooked rice onto baking tray and cool in refrigerator at least 20 minutes.
- In a large pan, melt about 1/2 tablespoon butter over medium-high heat.
- Add onions and cook until transluscent (2-3 minutes), then stir in garlic and ginger.
- After about 2 minutes stir in your bell pepper. Cook for another 3 minutes. Then remove everything from the pan and place into a seperate bowl.
- Returning the pan to medium-high heat, melt 1/2 tablespoon butter then add pineapple chunks.
- Cook pineapple until they are brown and warmed through. Remove from pan and place into the seperate bowl with cooked onion mixture.
- Return the pan to medium-high heat and melt 1/2 tablespoon butter. Add both eggs to the pan, slowly breaking them up as they cook (scramble eggs). Once eggs are cooked (2-3 minutes), remove from pan and place into the seperate bowl with cooked onion and pineapple mixture.
- Return the pan to medium-high heat one last time and add 1/2 tablespoon butter. Once butter has melted, add cooked jasmine rice. Allow the rice to get brown and toasted (fried rice) for around 7-10 minutes. When the rice is fried to perfection, add 1 to 1 1/2 tablespoon soy sauce and mix well together.
- Add the cooked onion and pineapple mixture back into the pan along with cashews and green onions. Mix well.
Do you like Chinese cuisine?
Have you ever made fried rice?
Will you be celebrating Chinese New Year?