Have you ever come across one of those recipes where just looking at the picture makes you think “Wow, that looks great, but its way out of my league”?? Well, that was my first thought when this recipe crossed my phone. Lucky for me that my wife and I had talked about doing fried rice for a couple of weeks now, so we thought why not, lets give it a try.
The dish takes just about as long to prep as it does to cook but the labour of love is definitely worth it, and the final presentation will wow any guest that has it placed on the table in front of them.
The serving size for the recipe says for 4 however if you are feeling particularly hungry like we have on occasion, then go ahead and pick up that pineapple boat and use it as your bowl and now you have 2 perfect full meal servings
Fried Rice Pineapple Boat
- 1 large pineapple (about 4-5 pounds)
- 2 large eggs
- Kosher salt
- 3 tbsp sesame oil
- 5 ounces of deli ham diced
- 1/2 tsp sugar
- 3 cloves of garlic minced
- 1 tsp red chili flake
- A 1 inch piece of ginger finely chopped
- 4 tbsp soy sauce
- 3 cups leftover white rice
- 1 red bell pepper diced
- 1/4 roasted unsalted peanuts, chopped
- Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
- Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
- Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, red chili flake and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes.
- Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes.
- Stir in the pineapple pieces, cooked egg, most of the peanuts and the remaining 2 teaspoons of oil and salt to taste.
- Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts
- Serve and Enjoy!!