21st
OK, it’s been a month since I posted. I will try not to let that happen again. I’ll start this year off with my pineapple fried rice recipe.
This is my easy go-to recipe for Saturday lunch or whenever I have leftover meat and vegetables from the day before. Typcially, anytime I am cooking some kind of meat like flank steak, grilled chicken, roast chicken, etc., I make 2 cups of rice and stick them in the fridge so that the next day we can have fried rice for lunch and use up leftovers. This works with pretty much any meat and vegetable. It is based on Filipino-Hawaiian-Chinese recipes but pretty much my own mix.
I always have all of the stuff below and so should you. There is always garlic and ginger in my vegetable bowl, always green onions in the vegetable bin and celery and carrot sticks in water in the fridge. When the canned pineapple is on sale I buy a few cans.
The rice needs at least 12 hours in the fridge to get cold enough to use in this recipe. Do not use fresh rice.
I do not typically measure my ingredients, except for the peanut oil, so you may have to adjust these to get the taste how you like it. The wife likes hers saltier than me, so she usually adds more soy sauce after cooking.
Total time, including prep, is about 20 minutes.
Windrose Fried Rice
Ingredients
2 green onions, chopped
2-inch piece of ginger, minced
2 large cloves garlic, minced
1 tbsp peanut oil
1 stalk celery, chopped (optional)
1 carrot, chopped (optional)
2-3 cups cold white rice (I use only Mahatma jasmine)
1 can pineapple chunks, drained (easier and cheaper than fresh)
8 oz leftover steak, chicken, whatever, chopped up
1 cup leftover vegetables (I usually have leftover green beans, broccoli, zucchini, or something in the fridge)
2 eggs, scrambled, cooked, chopped up and set aside
3 big splashes low-sodium soy sauce (rice should be light brown)
1 big splash rice wine vinegar
Sriracha to taste
Directions
Heat peanut oil in a large skillet.
Add garlic, green onion, ginger, celery and carrot. Cook 3-4 minutes at medium heat. Do not let garlic burn.
Add meat, vegetable, pineapple, egg and stir to mix.
Add rice, soy sauce, vinegar, Sriracha. Break up the rice so that each grain is hot and coated with goodness.
Serve in bowls with a big spoon.
Note: I like to drink cold iced tea with this. I make it with Twinings Orange Pekoe Tea. I put two teabags in a big mug, steep for no more than 4 minutes, remove teabags, let cool, then mix with 2 quarts water and stick in the icebox. Do not steep for more than 4 minutes or it will make your mouth pucker. Do not add the water until the tea has cooled or it will get cloudy. I have tried lots of different brands of tea, including Tazo and Lipton, and none make iced tea as good as the Twinings stuff.
