500g(2.5 cups) cooked brown ricethat has been chilled
2tbsptamari soy sauceor regular soy sauce if not gluten-free
1tspsesame oil
3spring onions(scallions), sliced
optional: herbs or chill to taste
Instructions
Heat oil in a wok or cast iron pan till hot.
Fry the onion and peppers for 5 mins until the onions are soft.
Add the pineapple and sweet corn and stir fry for approximately 3 mins until the pineapple juices have evaporated
Then add in the rice and stir fry for 2-3 mins until the rice is warmed through.
Switch off the heat, mix in the tamari soy sauce, sesame oil and spring onions.
Notes
Pineapple Fried Rice Tips
Use chilled rice. This will ensure that that rice does not stick together – this is whyusing leftover rice for this recipe is so perfect!
Separate the rice grains. Separating the rice grains before it goes into the pot means that the rice grains stay separate and the flavor works its way through every single grain.
Be prepared. Everything cooks really quickly in this recipe so make sure you have all the ingredients prepped before you start cooking.
Cook on high heat. Make sure the pan is hot enough before you start cooking (especially when you add the rice) so as to avoid the rice steaming and cooking in clumps.
Use small amounts of sauce. Adding too much of the sauces would actually result in soggy rice. So start with small amounts and you can always add a little more.
Use the right pan. A wok is the best pan to use for this as the shape makes it easier to toss the ingredients. If you don't have one then you can use a cast iron pan instead.