Pineapple Curry Fried Rice Recipe
I’ve been in the habit lately of acquiring large piles of random vegetables with no specific ideas as to how to use them. After stumbling across a recipe for fried rice that looked absolutely fabulous, I decided to have at it with all these wacky vegetables lounging around in my fridge.
I’m such a sucker for eggplant. I’m still figuring out the best methods for cooking and eating it, mind you, it’s just that they’re so cute. Try hugging an eggplant sometime, I guarantee that it’s very satisfying.
I didn’t follow the recipe exactly, so I’ll post my hackneyed list of ingredients here:
- 1 tablespoon vegetable oil
- 1 tbsp of chopped garlic
- garlic chili sauce
- 1 egg
- 3 tablespoons chicken stock
- 3 tablespoons soy sauce
- 1 tablespoon curry powder
- 1 teaspoon sugar
- A smattering of smashed almonds
- Day old rice, not really sure how much, enough to make fried rice though, apparently
- About 1/2 a large can of pineapple chunks
- 1 large boneless chicken breast, chopped
- 1/4 cup raisins
- pile of chopped green onion
- 1/4 cup chopped cilantro
- About 1/4 of a green pepper
- about 1/4 cup frozen corn
- one large carrot, sliced
- 1/2 onion, chopped
- about 1/2 an eggplant, chopped
So first I chopped up a bunch of vegetables and stuck them aside in a bowl. The vegetable pile consisted of the green pepper, corn, carrot, onion, and eggplant.
In a separate bowl I mixed up some water plus chicken bouillon to make the chicken stock, then added in the chili sauce, soy sauce, curry powder, and sugar, and mixed it all up.
Next, I dumped some oil into the wok, added the garlic, then added the chicken, cooking it until it didn’t look deadly anymore. Dumped the chicken into the bowl with the raw vegetables for the time being.
At some point during all of this I grabbed a hammer and started smashing away at the almonds. This is a very effective (not to mention satisfying) method of converting whole almonds into tiny pieces of almond. Here is my workspace at about this point in the process:
Next, I cracked in the egg and let it cook in the oil until appropriately eggy. I dumped in the giant bowl of vegetables + chicken, along with the almonds, and topped it all off with a little bit of the liquid mixture. Pushed this around for a few minutes, then dumped in the rice, pineapple, plus the rest of the liquid. After this, I added in the green onion, cilantro, and raisins, cooked for another 30 seconds or so, and declared it finished.
It was rather tasty. Aesthetically, it didn’t look nearly as good as the original recipe, but I’ll blame that on my lack of shrimps (errr, along with my bad habit of not completely following directions). The essence of shrimps is to improve everything that they come into contact with, which indeed makes it a shame that Drew dislikes them. Ah well, more shrimps for me!
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