Vegetarian Pineapple Fried Rice


1 medium size pineapple, cut into 2 halves
3/4 cup diced carrot
1 cup pineapple chunks
cup roasted cashew nuts
1/2 cup diced baby corn
1/2 cup cooked edamame beans, remove skin (optional)
1/2 cup chopped parsley
1/4 cup diced spring onion, green part only
6 pieces thinly sliced red chilly
1 cube vegetable bullion stock, mashed
3 teaspoons chilly oil
1/2 teaspoon ground white pepper
1 teaspoon salt
2 tablespoons soya sauce
1 egg, lightly beaten
1 teaspoon chopped garlic
1/2 cup diced white onion
1 green chilly, finely chopped
1 red chilly, finely chopped
2 teaspoons gelangal (blue ginger), finely chopped
2 tablespoons bunga kanta (phaemaria- pink rojak flower), finely chopped


First prepare the pineapple boat. Here is a link to show you how
Blanch diced carrot into boiling water for 1 min and deep into cold bath. Drain water and set aside. Heat oil in wok, add (A). Fry till fragrance and add egg. Add cooked rice and stir fry till rice is shiny. Add baby corn and pineapple chunks, soya sauce, vegetable stock, chilly oil and stir fry for 2 mins. Add edamame beans, and cashew nuts and stir fry for another min. Finally add chopped parley and mix well. Add salt and white pepper to taste. Garnish with diced spring onion slices of red chilly and serve.


One of the prettiest ways to serve fried rice is in a pineapple boat. The first time I was served fried rice in a pineapple boat was at a Thai Restaurant in Bangkok. It was my first visit there. I was so fascinated by the presentation and after that, for the longest time, it was Mum who makes pineapple rice for us and serves them in pineapple boats. Last evening, I told Mum it is time that I serve her this dish with no meat and just vegetables of which she prefers and I did.

The unique flavors of this dish comes from the galangal (blue ginger) and the bunga kanta (phaemaria - pink rojak flower).




Tuesday, October 19, 2010 - 10:36pm


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