Pineapple Fried Rice : Main Course for AWED

I finally got around to making a vegetarian entry for AWED Chinese, not exactly vegetarian, but with eggs. I am happy the theme for this month is Chinese because I got the chance to explore a lot more recipes from the ever popular Chinese cuisine. This was a fun recipe to make with many of my favourite ingredients. The actual recipe had chicken and shrimp too as ingredients, but I made it AWED-ed by omitting those and keeping eggs. I really enjoyed this dish and it was our Sunday lunch. My lil one enjoyed picking out the green peas and pineapple whereas her dad cleaned out his share. The key is to fry the cooked rice without mashing it. Keep the ingredients ready so that they can be stir fried on high heat in quick succession. And when you do, you will have tasty Chinese food to enjoy! I am posting the modified recipe. (The actual recipe suggests using chicken and shrimp along with the eggs and veggies. It also mentions using a whole pineapple and then dicing its flesh). Do try this out when you would like a change from your daily menu. This way you can incorporate a lot of veggies into your main course without seeing grumpy faces. Enjoy!!

I am sending this to the AWED: Chinese (which includes - Sichuanese and Indo Chinese/ American Chinese versions) hosted by DK of Culinary Bazaar. The deadline is July 15, so hurry in your entries.

Recipe (Serves 2-3) :

Pineapple - 1 can (20 oz)
Salt - 1 1/2 tsp, divided
White pepper - a dash
Eggs - 1 medium, beaten
Vegetable oil - 2 tbsp, divided
Cooked white rice - 3 cups
Light soy sauce - 2 tbsp
Button mushrooms - 1/2 cup
Frozen peas - 1/2 cup, thawed
Green onions - 2, chopped with tops

Method:

In a medium bowl, add 1/2 tsp salt and the pepper to the eggs.

Heat a wok until very hot.

Add a tablespoon of oil and tilt to coat the sides of the wok.

Add the eggs and cook until the eggs are thickened throughout, but still moist.

Remove the eggs from the wok and set aside.

Wash and dry the wok thoroughly.

Make sure all the ingredients are dry before cooking.

Reheat the wok until very hot.

Add the remaining 1 tbsp vegetable oil and tilt to coat the sides of the wok.

Add the rice and stir-fry for 2 minutes.

Reduce the heat if the rice starts to burn.

Stir in the soy sauce and continue stirring until the rice is mixed well with the soy sauce.

Stir in the eggs, mushrooms, peas and the remaining salt.

Stir fry for 2 minutes or until the entire mixture is hot.

Stir in the pineapple and green onions.

Serve warm.

Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.

Tips:

1. I used canned pineapple rings (20 oz) and chopped it up.
2. Basmati rice was used for making the fried rice.
3. I added about 4 cups of rice for the given proportion of other ingredients.
4. I chopped up a small carrot for a splash of color and stir-fried it along with green peas and mushrooms.
5. The suggested serving in the book is to serve the fried rice in a pineapple shell.

Once again I would like to mention two awards that I received yesterday. Trupti of Recipe Center passed me the "Yum-Yum Blog" award and Ranji of Ranji's Kitchen Corner passed me the "Friendship" award. I would like to pass these awards on to,

Sujatha of Spicy Khazana
Laavanya of Cookery Corner
Vandana Rajesh of Cooking up something nice
Easy Crafts of Simple Indian Cooking

Enjoy your awards and I hope you all enjoyed the post.

UPDATE: I am sending this to "Rice Mela" hosted by Srivalli of Cooking 4 all seasons.