Design. Create. Decorate.

Design. Create. Decorate.

Sunday, May 17, 2015

Pineapple Fried Rice Is Nice! And Easy!

Welcome! Watch your step around that big old hole by the front door, it's part of a gardening project we'll be blogging about later on...

© Rhiann Wynn-Nolet

In fact, we've had LOTS of projects happening here at Quince Cottage which has resulted in quite a few nights of Lean Cuisine and take-out food. But there are times when you see something on Pinterest and it looks fast and simple and tasty. Pineapple Fried Rice, for example. The original recipe is on damndelicious(dot)net. We paired it with Tai Pei frozen egg rolls.


Pineapple Rice and Eggroll © Rhiann Wynn-Nolet
© Rhiann Wynn-Nolet

1/2 C diced ham (we love the Honey Ham at Food Lion)
2 carrots, diced (we actually used about 1/3 C pre-shredded carrot, super-convenient)
1/2 C frozen corn
1/3 C edamame (yes, we used peas, per the original recipe, but edamame would be better)
1 tsp minced roasted garlic (keep a jar of this in your fridge for when you just need a little garlic)
1/2 tsp grated ginger (the original called for ginger powder but using real makes a big flavor difference and you can store ginger root in the freezer)
1/2 large sweet onion, chopped
2 C drained pineapple chunks (fresh would be great if you have the time)
3 C cooked rice (we use brown rice whenever possible)
2 TBS olive oil
1 TBS sesame oil (this imparts a nice Asian flavor)
3 TBS low sodium soy sauce
white pepper to taste
Sriracha, if that's how you roll

1. Whisk soy sauce, sesame oil, garlic, and ginger together in small bowl. Set aside.
2. Heat olive oil in skillet, saute onion until translucent. 
3. Stir in carrots, corn, edamame and cook 3-4 minutes.
4. Stir in ham, rice, pineapple, and soy sauce mixture. Heat through. BOOM! Serve.

Like many of our favorite Quince Cottage recipes, this one is 

easy, yummy, and customizable. 

There's no reason at all why you couldn't substitute or add water chestnuts, some shredded bok choy, pea pods, shrimp, or whatever floats your boat.

No comments:

Post a Comment