Pineapple-Corn Fried Rice

Name: Pineapple-Corn Fried Rice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 213 grams baby corn, drained and rinsed, cut into 1-inch pieces; 632 grams cold cooked white rice; 632 grams cold cooked white rice; 632 grams cold cooked white rice; 1 Tbsp curry powder; 2 larges eggs; 2 teaspoons finely grated peeled ginger; 4 servings Kosher salt; 1 small onion, diced; 165 grams chopped pineapple; 2 teaspoons toasted sesame oil (optional); 1 Tbsp vegetable oil

Pineapple-Corn Fried Rice takes roughly 25 minutes from beginning to end. For 87 cents per serving, you get a hor d'oeuvre that serves 4. One serving contains 373 calories, 10g of protein, and 9g of fat. This recipe is typical of Chinese cuisine. A mixture of baby corn, sesame oil, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet.

Instructions

Whisk the eggs and a pinch of salt in a bowl.

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Egg

Salt

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Whisk

Bowl

Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat.

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Vegetable Oil

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Frying Pan

Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.

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Egg

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Spatula

Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds.

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Cooking Oil

Curry Powder

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Frying Pan

Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt.

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Ginger

Onion

Salt

Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.

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Pineapple

Corn

Stir in the rice, breaking up any clumps with a wooden spoon.

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Rice

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Wooden Spoon

Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

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Sesame Oil

Water

Egg

Rice

Salt

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

213grams

baby corn, drained and rinsed, cut into 1-inch pieces 632grams

cold cooked white rice 632grams

cold cooked white rice 1Tbsp

curry powder 2larges

eggs 2teaspoons

finely grated peeled ginger 4servings

Kosher salt 1small

onion, diced 165grams

chopped pineapple 2teaspoons

toasted sesame oil (optional)1Tbsp

vegetable oil

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Fried Rice can be paired with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Selbach Oster Riesling Kabinett with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selbach Oster Riesling Kabinett

A crackly, starched and impeccable Kabinett; very limey-herbal; especially appley and minerally; stern minty finish. Goes with anything you like in the poultry, shellfish and seafood cuisine, especially if accompanied by cream- or butter based sauces. Great with summer salads and with Pacific Rim Cuisine.