---
draft: false
title: "Pineapple Fried Rice"
author: Lukas denBoer
recipe_image: images/defaultImage.png #The image for your recipe
image_width: 512
image_height: 512
date: 2021-10-17T17:05:39-05:00
tags: ["fried rice", "meal"] #tags for your recipe
tagline: "Inspired by Indonesian/Malay versions of fried rice with pineapple"
servings: 6
prep_time: 35 #in minutes #can be BLANK
cook: true # If we are cooking this, leave true, if we are cooling set to false
cook_increment: minutes # set to minutes or hours
cook_time: 35 #in minutes #can be BLANK
calories: -- #in kcal #can be BLANK
---


## Ingredients

#### Main Ingredients

- 1/2 - 2/3 lbs pork chop
- 2 cups pineapple (chunks)
- 3 cups rice (short-grain asian i.e. Nishiki)


#### Supplemental Ingredients

- 1 bunch of scallions
- 1 shallot or small onion
- 2 large or 4 small cloves of garlic
- 1 1/2 in knob of galangal or ginger
- 2 eggs


#### Seasoning, Cooking & Serving

- 2-3 tbsp Peanut, Avacado or Canola Oil
- 1.5 tbsp Fish Sauce
- 2-4 tbsp Sambal Olek (to taste for spiciness)
- 1/3 Cup Sake or White Wine
- Soy Sauce (to taste)
- Kewpie Mayo (to taste)
- Salt (to taste)


## Directions

### Prep

1. Trim the fat off the pork, then dice into bite sized pieces, sprinkle with salt, mix, and place into fridge until needed (this can be done up to 24 hours before prep.)
2. Prepare the rice: Start steaming the rice in the steamer, it will keep it warm if done before main dish ready.
3. Dice and prepare other ingredients:
   1. Clean and trim scallions with the whites and greens sliced thin-ish and kept separate from each other.
   2. Fine dice the shallot or small onion.
   3. Mince the cloves of garlic.
   4. Peel and mince the galangal or ginger.  If ginger cut against the tough fibers before mincing.
   5. Beat the two eggs until smooth and add a pinch of salt.
   6. If pineapple does not already come in bite-sized chunks, cut it up now.

### Cooking

1. Add your cooking oil of choice to a pan and put in on high heat and wait for the oil to heat.
   1. Once heated, you may then add the pineapple to get it to char (or add it fresh at the end).  If so, remove pineapple once it starts to turn color.
2. Add pork, spread it to a single layer in the pan, let sauté, stirring occasionally. 
3. Once the pork is about 2/3 done browning, add in the white part of the scallions and the onion/shallot, fry for 30 seconds or until translucent.
4. Add in the gingeror galangal and garlic and fry for 30-40 seconds more until fragrant.
5. Add the eggs to an empty spot in the pan and move all about to get them scrambled in.
6. Add in the rice, breaking it down with a wooden spoon as needed.
7. Keep the temperature high and keep things in the pan moving, mixing all of the ingredients together.


### Finishing Touches

1. Once everything is sufficiently mixed together, make a hole in the middle of the pan and add the sambal olek. Fry it for around 30 seconds before mixing it in.
2. Add your fish sauce in a loop around the edge, let it fry for about 30 sec, then mix it in.
3. Add in your wine, while stirring.
4. Continue stirring on high heat until satisfied it is sufficiently mixed.
5. Turn heat down to med-low, taste and add soy sauce and/or salt to taste.
6. If rice is still stiff, add some water and mix (not ideal).
7. Turn off the heat and add the scallion greens and stir in to wilt.
8. Add in the pineapple (fresh or chared from before).
9. Serve with Kewpie mayo or siracha if more spice is needed.