In this recipe, you’ll learn:
-How to easily cut a whole pineapple to use as a pretty serving bowl.
-How to prevent soggy, heavy, goopy fried rice with some easy cooking tips.
-Why cooking certain ingredients separately is essential to the best Pineapple Fried Rice.
There’s a misconception that good, restaurant quality fried rice requires cooking at super-high heat. While it’s nice to have a strong flame on your stove, it’s absolutely not necessary. I’ll show you have to make the best fried rice at home with some simple cooking tips that will guarantee fluffy, light, tasty fried rice — and NOT soggy, goopy or heavy.
Fried Rice Tip #1
Use leftover rice that’s been refrigerated. Freshly cooked, hot rice will not make too-sticky, glue-like texture in your fried rice. That’s because hot, cooked rice is already sticky and perfectly cooked. Adding this into a wok — with additional ingredients and liquid will turn the rice into mush.
Sometimes, I’ll make a batch of rice, then freeze it. When I want to make fried rice, I’ll defrost the rice to use (but make sure you don’t heat it through — just defrost until no longer frozen).
Fried Rice Tip #2
Another important tip with rice – prior to cooking, wet your hands and run your fingers through the rice, separating each grain of rice. Rice won’t stick as much to wet hands. Separating the grains before adding to the wok will make the rice fluffier and lighter. Imagine adding a clump of rice into the wok and trying to separate out the clumps with a spatula – too difficult!
Fried Rice Tip #3
Cook ingredients separately. In this recipe, you’ll cook the egg first, then dish out to plate. Then, in same pan, cook the chicken. A couple minutes later, add the shrimp. This is to ensure that each ingredient is perfectly cooked (not over or under cooked) AND that each ingredient maintains their distinct flavor and texture.