Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1 cup diced fresh pineapple
- 1/2 cup diced soncoya fruit
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/4 cup chopped cashews
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 eggs, beaten
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, garlic, and ginger. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add onion and red bell pepper, and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the beaten eggs and scramble until cooked through.
5. Add cooked jasmine rice, diced pineapple, diced soncoya fruit, and chopped cashews to the wok. Stir-fry for 2-3 minutes until the rice is heated through.
6. Pour the soy sauce mixture over the rice and stir-fry for another 1-2 minutes until the sauce is evenly distributed.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 45g
Protein: 8g
Sodium: 750mg
Sugar: 13g
Fiber: 3g
Substitutions for ingredients:
- Jasmine rice can be substituted with any other type of cooked rice.
- Pineapple can be substituted with canned pineapple chunks.
- Soncoya fruit can be substituted with mango or papaya.
- Red bell pepper can be substituted with any other color of bell pepper.
- Cashews can be substituted with peanuts or almonds.
- Vegetable oil can be substituted with any other type of cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or hoisin sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Garlic and ginger can be substituted with garlic and ginger paste.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use quinoa instead of rice for a healthier option.
- Add diced carrots, peas, or corn for extra vegetables.
- Top with sliced green onions or cilantro for added flavor.
Tips and Tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the rice quickly to prevent it from becoming mushy.
- Adjust the amount of soy sauce and fish sauce to your liking.
- Use a non-stick wok or skillet to prevent sticking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a pineapple boat for a fun and festive presentation.
Garnishes:
Top with sliced green onions, cilantro, or chopped peanuts.
Pairings:
Serve with a side of stir-fried vegetables or a simple salad.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes to evaporate any excess moisture.
Food Safety Advice:
- Make sure to cook the eggs until fully cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Fried rice is a popular dish in many Asian countries, and is believed to have originated in China over 1,500 years ago.
Flavor Profiles:
Sweet, savory, and slightly tangy.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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