How Do You Make Amazing Thai Pineapple Fried Rice?
This is my easy go-to recipe for Saturday lunch or whenever I have leftover meat and vegetables from the day before. Typcially, anytime I am cooking some kind of meat like flank steak, grilled chicken, roast chicken, etc., I make 2 cups of rice and stick them in the fridge so that the next day we can have fried rice for lunch and use up leftovers. This works with pretty much any meat and vegetable. It is based on Filipino-Hawaiian-Chinese recipes but pretty much my own mix. I always have all of the stuff below and so should you. There is always garlic and ginger in my vegetable bowl, always green onions in the vegetable bin and celery and carrot sticks in water in the fridge. When the canned pineapple is on sale I buy a few cans. The rice needs at least 12 hours in the fridge to get cold enough to use in this recipe. Do not use fresh rice. I do not typically measure my ingredients, except for the peanut oil, so you may have to adjust these to get the taste how you like it. The wife lik
I’ll second what wordsmith said. Fried rice is all about keeping rice from doing its natural thing, which is to turn into a solid clump of starch. To achieve this, restaurants have a few tricks: 1. The rice is always day old and somewhat dry, we’d leave open bins in the walk-in overnight. 2. The heat on the wok is very high, probably equivalent to the average grill. 3. Lots of oil is used, most of a soup ladle full per order. Let’s say at least 1/2 cup. This gives the rice a characteristic “char” taste and fluffy texture. The tips wordsmith gave are exactly what I do when I make fried rice at home, but you probably won’t be able to really duplicate the restaurant taste with home equipment.
