Pineapple Fried Rice with Seafood
MEDIUM 40 MINUTES
• 1 pineapple
• 4 bowls of cooked rice (completely cooled off)
• 4 eggs
• 5 oz salmon fish
• 7 oz asparagus (chopped)
• 20 shrimps
• 3 shallots (sliced)
• 1 tbsp ginger (chopped)
• 3 tbsp crushed peanut
• 2 cups pineapple (small pieces)
• 2 tbsp fish sauce
• 1 tsp sugar
TIP
To choose a ripe pineapple, find one that is yellow in color with nice fragrance
1 Separate egg yolk from egg white.
2 Marinate salmon with some ground pepper and ⅛ tsp salt.
3 Wash shrimps, remove shell, cut the back open and devein. Add some ground pepper, ¼ tsp chicken powder and ½ tsp sesame oil.
4 Wash pineapple. Remove skin and cut pineapple into small bite size pieces.
5 Whisk egg yolk and add it into the bowl of rice. Mix well.
6 Heat wok, add ½ tsp fish sauce into the egg white. Mix well. Add 1 tbsp cooking oil into wok, stir fry egg white for 30 seconds. Remove from wok for later use.
7 Add 1 tbsp cooking oil to cook salmon. Fry in medium heat and ensure all sides of the salmon turn golden brown. Cut into small cubes. Remove from wok for later use.
8 Heat wok, add in some finely chopped ginger, then add shrimps. Cook in high heat until it’s cooked. Remove from wok for later use.
9 Use medium heat to cook shallots and finely chopped ginger, stir fry asparagus. Add ½ tsp fish sauce, stir fry for 30 seconds then take them out for later use.
10 Heat wok, add 1 tbsp cooking oil. Add rice, stir fry for 2-3 minutes. Add ¾ tsp fish sauce, stir fry rice for an additional 2 minutes, then add 1 cup of pineapple pieces. Stir fry and mix well. (Make sure to get rid of most of the juice from the pineapple, otherwise the rice will be soggy).
11 Add the rest of the ingredients into rice. Stir fry and mix well. Add some ground pepper and 1 tsp sesame oil. Sprinkle crushed peanut on top of rice.
12 Dish up and Serve hot.