Pineapple Fried Rice
This matters to me because...
In May 2021, this was the dish I had at The Buffs when I flew out to New York City to find an apartment as part of moving back to the city. Despite it being the hottest day of the entire month, I thoroughly enjoyed the dish. A couple hours later, I toured an apartment that eventually became the one that moved into. I still think of that dish, so I made it myself!
Ingredients
- Leftover rice
- Chicken breast
- Shrimp
- Pineapple
- Green bell peppers
- Onion
- Egg
- Scallions
- Walnuts
- Fish sauce
- Salt
- Sugar
- Soy sauce
- Shaoxing Wine
2 Comments
- The cashew nuts were unique to my Chinese-influenced taste buds. I don't think I can go back without having them in my fried rice now, at least for base sauces with strong flavors like fish sauce.
- Fried rice can definitely be a "clean out my fridge" dish. Doesn't mean I shouldn't salt my food though...
2 Learnings
- Following the ingredients line-by-line is important, but if you don't have in-season ingredients, you can always substitute in a pinch. It won't be perfect, but it'll get close. Frozen pineapples did that for me.
- Don't use frozen cooked shrimp if you plan on cooking them again. I got them at a reduced price, so I used them, but they had no texture whatsoever after re-cooking them. Not worth.