Pineapple Fried Rice, Cantonese Style! (菠蘿炒飯)

Por Made With Lau · 45 min

Ingredientes

Modo de preparo

1. Rinse the rice three times in fresh water each time, then drain well.
2. Put the rice and water in a rice cooker and cook as the cooker directs.
3. When done, open the cooker and leave it open so steam escapes; fluff the rice with chopsticks.
4. Cut off the top and bottom of the pineapple, remove the peel in sections, quarter it, cut into strips, then into small bite-sized pieces. Use half.
5. Peel and devein the shrimp if needed; halve large ones lengthwise. Mix with cornstarch and white pepper.
6. Cut the chicken breast along the grain into strips, halve thick pieces lengthwise, then dice. Mix with cornstarch, white pepper, salt and water.
7. Dice the carrot into small cubes and finely dice the white parts of the green onion. Beat the eggs with salt.
8. Boil water. Blanch the carrot 20 to 30 seconds, then the pineapple 40 to 50 seconds (canned pineapple needs no blanching; just drain and squeeze). Drain everything and set aside.
9. Heat wok on high until the center pales and smokes. Add oil, then scramble the eggs for 20 seconds and remove.
10. Add more oil, reduce to medium-high, and sear the chicken on one side for 20 to 30 seconds without flipping. Flip and cook until white, then add shrimp after 30 to 40 seconds more. Stir-fry until shrimp turn orange, about 1 minute. Remove both.
11. Heat wok on high with more oil. Add rice, cook 30 seconds untouched; reduce to medium-high, flip and cook 30 seconds; stir for 30 seconds. Reduce to medium, add oil around the edge and stir-fry 30 seconds.
12. Add pineapple and carrot, lower heat to low and cook 1.5 minutes. Add salt, sugar and light soy sauce and stir-fry 1 to 2 minutes.
13. Return shrimp and chicken, cook 25 to 30 seconds. Add eggs, raise heat to high, add oil around the edge and stir quickly for 40 seconds.
14. Add green onion and stir-fry 2 minutes. Drizzle in sesame oil, stir, and turn off heat. Pack into a bowl, invert onto a plate and serve.

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