Juicy pineapple chunks are simmered with garlic and ginger and then stir-fried with crispy rice, edamame and fresh basil in this peanut-topped pineapple fried rice.
I’ve had a little problem with planning my blog posts of late. Earlier this year I developed an inflammation in my right hand. I’d wake up in the morning with my hand clenched up and my middle finger wouldn’t unclench without a good deal of coaxing and pain. I found out from my dad that this is genetic. I found out from the internet that a splint holding the afflicted finger in an extended position was the fix.
I’m happy to say that the splint seems to be working. The pain is almost gone and I’m hoping that in a few more weeks I’ll be able to take it off and wake up in the morning to a fully mobile hand. In the meantime, I have to be careful not to inadvertently make obscene gestures when doing things like, say picking up a coffee cup in public. And I can’t read my own handwriting.
Somehow, typing isn’t too bad with an extended middle finger, but writing anything coherent is damn near impossible.
How does this play into my blog postings? I keep a little notebook on hand where I scribble down blog ideas when they pop into my head, which is frequently and can happen anytime, anywhere. I can’t read a single thing I’ve written in the last month.
Does this say “pineapple fried rice”? I have no idea, but that’s brilliant. Sounds delicious, and I could use a little pineapple anti-inflammatory action to help this hand issue along. Done.
So that’s how we ended up here, at pineapple fried rice. The basil and peanuts made their way in there just because they’re delicious, and they go great with pineapple, so why not? The best part: like, many fried rice dishes, this comes together super fast. Fifteen minutes, in fact, which leaves plenty of time for me to puzzle through my incomprehensible dinner scribbles.
- 2 tbsp. vegetable oil
- 4 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 1 tsp. fresh grated ginger
- 2 cups pineapple chunks (about ½ of a pineapple)
- 3 cups cooked rice (preferably 1-2 days old and chilled)
- 1 red bell pepper, diced
- 1 cup shelled frozen edamame, thawed
- 3 tbsp. soy sauce or tamari
- 1 tbsp. sriracha (or to taste)
- 1 cup fresh basil leaves
- ¼ cup roasted peanuts
- Place oil into large skillet and place over medium heat. Add white parts of scallions, garlic and ginger. Sauté about 1 minute. Add pineapple chunks and sauté until softened and browned in spots, about 5 minutes.
- Raise heat to high. Add rice, bell pepper, edamame, soy sauce or tamari and sriracha. Cook, flipping often, until rice begins to dry out and crisp in spots, about 5 minutes. Remove from heat. Stir in basil and green parts of scallions.
- Divide onto plates and sprinkle with peanuts. Serve.