{"id":1989,"date":"2017-06-09T16:03:06","date_gmt":"2017-06-09T16:03:06","guid":{"rendered":"https:\/\/redhousespice.com\/?p=1989"},"modified":"2022-06-07T17:39:46","modified_gmt":"2022-06-07T17:39:46","slug":"beef-pineapple-fried-rice","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/beef-pineapple-fried-rice\/","title":{"rendered":"Easy beef & pineapple fried rice (\u725b\u8089\u83e0\u841d\u7092\u996d)"},"content":{"rendered":"\n

A quick one-bowl meal served in a pineapple shell. Try this easy pineapple fried rice with succulent beef cubes! It has a balanced flavour of savoury and sweet.<\/em><\/p>\n\n\n\n

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This week, pineapples are on sale in several of my local supermarkets. I purchased quite a few the other day. It’s one of my favourite tropical fruits. Apart from enjoying it raw, I also love using it to add sweet flavour to my savoury dishes. Having leftover rice to hand, I made pineapple fried rice with beef and bell pepper (牛肉菠萝炒饭), a very simple one-bowl meal which has a balanced flavour of savoury and sweet.<\/p>\n\n\n\n

Use shell as a serving bowl<\/span><\/h2>\n\n\n\n

I was totally fascinated by the look of pineapples when I first saw them at the age of ten. My dad brought some home from a business trip to Guangdong province (Canton). At that time, in the North-west of China where I lived, there wasn’t any tropical fruits available in small towns. Years later in a restaurant, I had a pineapple dish served in its own shell. I thought it was a beautiful presentation and wanted to imitate it in my own kitchen.<\/p>\n\n\n\n

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\"Beef<\/figure>\n\n\n\n

Using pineapple shell as a bowl, it’s not only visually appealing, but it also adds extra aroma to the dish. Take today’s beef & pineapple fried rice for example. When freshly fried rice is in contact with the shell (which still has quite a bit of flesh on it), the heat helps to release more fragrance from the pineapple skin.<\/p>\n\n\n\n

Make the beef tender and moist<\/span><\/h2>\n\n\n\n

The protein I add to my pineapple fried rice is tender, moist beef cubes. For best result, I suggest you use flank or skirt steak and marinate it with cornstarch to tenderise. Another key is to fry the beef briefly. Prolonged cooking always makes it tougher in texture.<\/p>\n\n\n\n

Like the method I explained in my recipe on black pepper beef<\/a>, firstly you need to quickly fry the marinated beef then dish it out. Add it to other ingredients at the end of the cooking procedure. I also use diced red bell pepper in this dish to add a bit of colour and a crunchy texture.<\/p>\n<\/div>\n\n\n\n

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\"Fried<\/figure>\n\n\n\n

Keep rice grains in shape<\/span><\/h2>\n\n\n\n

As you may know, you need to use leftover (cooked) rice<\/a> for Chinese fried rice. Although the rice is being cooked for a second time it should still retain its shape and texture. To avoid mushy rice or sticky lumps of rice, I have a few tips for you:<\/p>\n\n\n\n

  1. Do not use leftover rice which has been overcooked to a very sticky texture.<\/li>
  2. Keep the leftover rice refrigerated prior to frying.<\/li>
  3. Add a bit of water to the refrigerated rice then gently loosen up the grains with a fork.<\/li><\/ol>\n\n\n\n

    Other rice recipes on the blog<\/span><\/h2>\n\n\n\n

    Looking for more inspirations for cooking rice? Check out these delicious dishes:<\/p>\n\n\n\n