Slow Cooked Pineapple Fried Rice
I love this recipe for a lot of reasons, I originally learned the technique while working at Buddakan in NYC. Like the oven-dried pineapple, the technique is very kool and adds a dimension of flavor and natural sweetness. It is also beautiful to look at and eat.
Ingredients
4 Oz Shiitake, small dice
4 Oz Pineapple, small dice1⁄2 Teaspoon Thai Chili, minced2 Tablespoon Red Onion, minced2 Tablespoon Scallion, white part sliced
16 Oz Jasmine Rice, cooked2 Teaspoon Salt2 Tablespoon Scallion, green part sliced
1 Tablespoon Cilantro, chiffonade1 Tablespoon Thai Basil, chiffonade
Peanut Oil or Vegetable Oil
Preparation
For the Pineapple
Preheat the oven to 250 degrees.
Peel the pineapple and cut lengthwise 1/4 inch thick.
Line a sheet tray with parchment paper then spray with non-stick spray.
Place the pineapple on the lined tray and into the oven at 250 degrees to dry the pieces out for about 30 to 50 minutes. Flip and rotate the pineapple after 20 minutes. Be careful not to burn them. When the pineapple is ready, remove it from the oven and cool down completely. Then cut into small pieces for rice and reserve.
For the Fried Rice
Heat a wok or saute pan on high and add peanut oil of about 2-3 tablespoons. As soon as oil starts to smoke...
Add the shiitake, chili, onions, and scallion. Sweat slightly then add the rice. Make sure to loosen any clumps.
Cook the rice until it has been incorporated with all other ingredients, scraping the rice off the sides as you cook it.
Season the rice with salt and finish with scallion greens, pineapple, Thai basil and cilantro then remove from heat and serve!
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