Fried rice with pork in pineapple
4 servings
40 minutes
Fried rice with pork in pineapple is a true celebration of flavors! A dish born in Chinese cuisine, it delights with its exoticism and balance of sweetness, spiciness, and zest. The pineapple boat filled with golden rice, tender pieces of pork, and a fragrant mix of spices becomes not just a serving but a work of culinary art. Crunchy cashews, the light creaminess of coconut milk, and the brightness of green onions enhance the dish, turning it into a gastronomic pleasure. Suitable for both festive dinners and cozy family lunches, it attracts not only with its taste but also with its impressive presentation. This dish is perfect for those seeking an unusual combination of ingredients and enjoying the harmony of sweet and salty in every bite!
1
Preheat the oven to 175°C.
2
Boil the rice in advance.
3
Cut the pineapple in half, preferably ensuring the green part also splits into two. Score the flesh and remove it, leaving the skin intact, creating a boat shape.
- Pineapple: 1 piece
4
Pat the pineapple boats dry with a paper towel.
- Pineapple: 1 piece
5
Wrap the leaves in aluminum foil to prevent burning. Place the boats in the oven for 5 minutes.
- Pineapple: 1 piece
6
Cut the pineapple flesh into small triangles (you will need about 1 cup).
- Pineapple: 1 piece
7
Cut the pork into small cubes.
- Pork: 500 g
8
Finely chop the green onion and mince the garlic.
- Spring onion: 4 stems
- Garlic: 3 cloves
9
Peel the carrot and cut it into small cubes, place it in a saucepan, pour boiling water over it, and blanch for 7 minutes.
- Carrot: 1 piece
10
Put the green peas in a bowl, pour boiling water over them, and let them sit for 5 minutes.
- Frozen green peas: 0.5 glass
11
Beat the eggs lightly.
- Chicken egg: 2 pieces
12
Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the pork and stir-fry for 3 minutes. Transfer to a plate.
- Vegetable oil: 2 tablespoons
- Pork: 500 g
13
Add 1 more tablespoon of oil to the wok. Add green onion and garlic and sauté for 1 minute until fragrant.
- Vegetable oil: 2 tablespoons
- Spring onion: 4 stems
- Garlic: 3 cloves
14
Pour in half of the beaten eggs and fry for 30 seconds without stirring. Then quickly stir and add cooked rice, pork, carrots, and peas, pouring in the remaining eggs.
- Chicken egg: 2 pieces
- Long-grain rice: 1.5 glass
- Pork: 500 g
- Carrot: 1 piece
- Frozen green peas: 0.5 glass
15
Add spices, salt, and pepper, and continue frying on high heat, stirring frequently, for 5-7 minutes.
- Turmeric: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Chili flakes: 0.3 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
16
Remove the wok from the heat, add pineapple, cashews, coconut milk, and soy sauce; stir.
- Pineapple: 1 piece
- Roasted cashews: 0.3 glass
- Coconut milk: 3 tablespoons
- Soy sauce: 1.5 tablespoon
17
Fill the pineapple boats with fried rice and place them in the oven for 10 minutes before serving.
18
Sprinkle with green onions and serve immediately.
- Spring onion: 4 stems
