Pineapple Garlic Fried Rice

Try this Pineapple Garlic Fried Rice for a quick, delicious way to use up leftover rice hiding in your fridge. It combines the savory goodness of garlic with sweet pineapple chunks and a touch of Thai chili for some heat. Serve it in a pineapple bowl for an extra special tropical touch. Discover more of Ronica’s delicious recipes on Instagram at @mymanabites

Instructions

1. 1

   Cut the pineapple: Lay the pineapple on its side on a cutting board. Cut it in half through the crown to create two halves. On the inside of one half, use a knife to carefully score a 1-inch border around the edge. Score the pineapple flesh inside the border in a grid pattern, making parallel cuts horizontally and vertically. Use a spoon to scoop out the pineapple, being careful not to pierce the outer skin. Leave about a 1-inch border to form the bowl. Repeat with the other half. Reserve the pineapple chunks and the bowls.

2. 2

   Infuse the oil: In a wok or large skillet, heat the oil over medium heat. Add the chopped garlic and cook for 1-2 minutes, until light golden brown. Remove the garlic, leaving the garlic-infused oil in the pan.

3. 3

   Sauté scallions: Add 2 chopped scallions to the wok and sauté for 15-30 seconds until fragrant.

4. 4

   Fry the rice: Turn the heat to high and add the rice. Stir to separate the grains and cook for 3-4 minutes until the rice is relatively dry.

5. 5

   Season the rice: Season with salt, pepper (if using), and both soy sauces. Mix well to combine. Add the reserved fried garlic and pineapple chunks to the rice and mix. Divide the mixture between the 2 pineapple bowls.

6. 6

   Garnish with the remaining chopped scallion and red Thai chilies.

7. 7

   Enjoy!

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