Endless Summer Pineapple Fried Rice
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
This Hawaiian style fried rice with leftover grilled wild salmon and fresh pineapple takes you back to the islands, even in the middle of winter.
Servings: 4 servings
Ingredients
  • 3 cups cooked white rice*
  • 8 ounces of cooked salmon flaked
  • 1 cup chopped carrots
  • 1/2 cup chopped green onions
  • 2 eggs lightly beaten
  • 1 tablespoon sunflower or peanut oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red chile flakes
  • 1 teaspoon Togarashi seasoning*
  • 1 cup frozen peas prepared according to package directions
  • 1 cup fresh diced pineapple
  • Condiments: furikaki sesame seeds, gomai
Instructions
  1. Using a large chef's knife, cut off the crown and end of the pineapple. Cut in half lengthwise, then slice the pineapple flesh into 1/2 inch slices without cutting through the peel. Use a spoon to remove the fruit. Reserving one pineapple half for serving.
  2. Chop the carrots and prepare the rest of the vegetable. The cooking goes quickly when stir frying, so having your mis en place at the ready is best. Heat a wok or large skillet over medium high heat.
  3. Add the sunflower and sesame oil to the wok. Heat over med-high heat until the oil begins to smoke. Add the rice, turn up the heat to quickly brown the rice, stirring constantly. Remove the rice to a bowl.
  4. Lower the heat to med-high, add a little more oil if necessary before adding the carrots to the wok. Cook for 3-4 minutes, tossing or stirring constantly. Add the chile flakes and green onions, cook for another minute. Return the rice to the wok, add Togarashi, stir to combine the ingredients and cook for another minute. Move the rice mixture to one side, leaving a space to cook the egg mixture. Use a spoon to turn and quickly cook the eggs. Mix the eggs into the fried rice. Again, make a small space in the wok to add the peas and cook off any moisture before mixing them into the rice.
  5. Scoop rice into the pineapple half and garnish with chopped pineapple and black sesame seeds.
Recipe Notes

*Togarashi is a Japanese seasoning blend of chili pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger and seaweed. I buy S&B brand which is salt-free. Drizzle with sriracha, sambal olek, soy sauce, etc. as desired. Easily made vegetarian and/or vegan, fried rice is also naturally gluten free and is a wonderful vehicle to include any vegetables that you prefer: broccoli, corn, chopped green beans, bean sprouts, etc.

Rice that has been refrigerated for several days is very dry and makes the best fried rice. If using freshly cooked rice, refrigerate uncovered for at least an hour and expect your fried rice to be moister.