Pineapple-Corn Fried Rice
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 large
Egg1 tbsp
Vegetable Oil1 tbsp
Curry Powder1 small
Onion (diced)1 cup
Pineapple (chopped)4 cups
Cooked White Rice (cold)Directions:
1
Whisk the eggs and a pinch of salt in a bowl
2
Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat
3
Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate
4
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
5
Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt
6
Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes
7
Stir in the rice, breaking up any clumps with a wooden spoon
8
Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes
9
Stir in the eggs; drizzle with the sesame oil and season with salt
10
Photograph by Johnny Miller