Pineapple Fried Rice (Burmese Style) Recipe

Jasmine rice: Preferably day-old, this fragrant rice is perfect for fried rice dishes.

Pineapple: Adds a sweet and tangy flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Mixed vegetables: A combination of carrots, peas, and corn for added texture and nutrition.

Garlic: Minced to add a rich, aromatic flavor.

Soy sauce: Provides a salty, umami taste.

Fish sauce: Adds depth and complexity to the flavor profile.

Curry powder: Brings a warm, aromatic spice to the dish.

Green onions: Chopped for a fresh, mild onion flavor.

Cilantro: Adds a fresh, herbaceous note.

Toasted cashews: Provide a satisfying crunch and nutty flavor.

When preparing day-old cooked jasmine rice for pineapple fried rice, ensure that the rice is properly chilled and slightly dried out. This helps prevent the rice from becoming mushy when stir-frying. Spread the rice out on a baking sheet and refrigerate it for a few hours if it is freshly cooked. This will give you the perfect texture for your dish.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice in fried rice dishes.

• diced pineapple - Substitute with mango: Mango provides a sweet and slightly tangy flavor similar to pineapple, adding a tropical twist to the dish.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the tropical ingredients in the dish.

• carrots, peas, and corn mixed vegetables - Substitute with bell peppers and snap peas: Bell peppers and snap peas offer a crunchy texture and vibrant color, enhancing the visual appeal and flavor of the fried rice.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, which can be a pleasant variation in the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, suitable for those with gluten sensitivities.

• fish sauce - Substitute with soy sauce: Soy sauce can replace fish sauce for a vegetarian option, providing a similar salty and umami flavor.

• curry powder - Substitute with turmeric and cumin: A mix of turmeric and cumin can mimic the earthy and slightly spicy flavor of curry powder.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• toasted cashews - Substitute with toasted almonds: Toasted almonds provide a similar crunchy texture and nutty flavor, making them a good alternative to cashews.

• Allow the pineapple fried rice to cool completely at room temperature before storing. This helps to prevent condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date of preparation. This ensures you keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the fried rice in a skillet over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir occasionally to ensure even heating.

• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between, until thoroughly heated.

• Avoid reheating the fried rice more than once, as repeated heating can degrade the quality and safety of the dish.

• For added freshness, consider garnishing the reheated fried rice with additional chopped green onions or cilantro before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover pineapple fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of jasmine rice.
  5. Cook for about 5-7 minutes until the rice is heated through.
  6. Optionally, add a splash of soy sauce or fish sauce to refresh the flavors.

• Microwave Method:

  1. Place the leftover pineapple fried rice in a microwave-safe dish.
  2. Add a tablespoon of water or vegetable oil to prevent the rice from drying out.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals until the rice is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover pineapple fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the rice is heated through; if not, bake for an additional 5 minutes.
  6. Remove from the oven and let it sit for a couple of minutes before serving.

• Steamer Method:

  1. Place the leftover pineapple fried rice in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer basket.
  4. Cover and steam for about 5-10 minutes until the rice is heated through.
  5. Carefully remove the dish from the steamer and serve immediately.

• Wok: A large, round-bottomed cooking vessel that is perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for chopping and dicing vegetables, pineapple, green onions, and cilantro.

• Cutting board: A sturdy surface used for chopping and preparing ingredients.

• Measuring cups: Used to measure out the correct amounts of rice, pineapple, and mixed vegetables.

• Measuring spoons: Used to measure out the vegetable oil, soy sauce, fish sauce, and curry powder accurately.

• Garlic press: A tool to mince garlic cloves quickly and efficiently.

• Mixing bowl: Used to hold and mix the chopped green onions, cilantro, and toasted cashews before adding them to the dish.

• Serving spoon: Used to serve the finished pineapple fried rice onto plates.

• Toaster oven: Used to toast the cashews to bring out their flavor and crunch.

Use pre-cooked rice: Save time by using day-old cooked jasmine rice straight from the fridge.

Frozen mixed vegetables: Opt for frozen carrots, peas, and corn to skip chopping and reduce prep time.

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

Canned pineapple: Substitute fresh pineapple with canned diced pineapple to save on cutting time.

Batch toast cashews: Toast a large batch of cashews ahead of time and store them for future use.

Pre-chopped herbs: Buy pre-chopped green onions and cilantro to cut down on prep work.