Pineapple Fried Rice (a la Rasa Malaysia)

IMG_0378My in-laws came to visit a while back, so I decided to make something fun for them that would be both delicious and not too crazy. Bee’s recipe for Pineapple Fried Rice on her site Rasa Malaysia hit the spot. Whenever I have fresh pineapple, it’s hard to think of anything I’d rather do with it.

Having all of the ingredients for this dish is important, though I’d argue that you can live without the shrimp paste.

Pineapple Fried Rice Recipe

8 oz. leftover or overnight rice
2 cloves garlic (finely chopped)
4 oz. fresh pineapple (cut into small pieces)
4 oz. shrimp
2 tablespoons cashew nuts
1 teaspoon shrimp paste
1 tablespoon fish sauce
1/2 tablespoon pineapple juice
1/4 teaspoon dark soy sauce (for coloring)
1 fresh red chili (seeded and cut into small pieces)
2 tablespoons oil
Cilantro for garnish

Heat up a wok and add cooking oil. Stir-fry garlic, red chili, and shrimp paste until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, pineapple juice, and do a few quick stirs. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, dish out and serve immediately.




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