{"id":3617,"date":"2022-04-26T10:30:00","date_gmt":"2022-04-26T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=3617"},"modified":"2022-04-28T10:52:04","modified_gmt":"2022-04-28T14:52:04","slug":"fried-rice-with-seared-cumin-pineapple","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/fried-rice-with-seared-cumin-pineapple\/","title":{"rendered":"Fried Rice with Seared Cumin Pineapple"},"content":{"rendered":"\n

Garlic Chips, Garlic Oil, Cumin Seeds, and Curry Leaves are a Few of the Flavors in This Fried Rice.<\/h2>\n\n\n\n

While using classic cooking techniques for preparing fried rice, I played very loosely with the flavorings in this recipe. I began by cooking up a batch of crispy garlic chips. I always enjoy having these on hand and decided I wanted to use a lot of them in this dish. They\u2019re very simple to make – fry sliced garlic in plenty of oil until it\u2019s golden brown and you\u2019re done. The flavored oil is fantastic in many dishes and I used some of it in this fried rice.<\/p>\n\n\n\n

I had leftover ham I wanted to use, so I thought pineapple would be a good addition. I didn\u2019t want it stirred into the rice, preferring it be seared, seasoned and kept separate to use as a topping for the rest of the dish. Seeing as I chose cumin seeds and fresh hot pepper as the seasoning for the pineapple, I decided to use black mustard seeds and curry leaves to flavor the rice. <\/p>\n\n\n\n

As you can obviously see, I don\u2019t think in terms of sticking to specific cuisine types when I cook. I simply think of what will taste good and use whatever spices and flavorings I feel will enhance the ingredients. It\u2019s common for me to combine spices which aren\u2019t normally seen used in the same dish. As I said, I only think about what I want the dish to taste like and go with it.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

After stirring in a half cup of crispy garlic chips, I topped the fried rice with the seared pineapple, plenty of sliced scallions and then some floral pink peppercorns. It may not be typical, but it was exactly what I had in mind and I loved it. <\/p>\n\n\n

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Fried Rice with Seared Cumin Pineapple <\/h2>\n

\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson
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Keep the screen of your device on<\/p>\n

Pineapple, Ham, Cumin, Mustard Seeds, and Curry Leaves Combine in Fried Rice<\/p>\n

Ingredients<\/h3>\n
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    1 cup thinly sliced garlic cloves<\/p>\n<\/li>\n

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    1 cup vegetable oil<\/p>\n<\/li>\n

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    2 tablespoons peanut oil, divided<\/p>\n<\/li>\n

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    1 whole pineapple, trimmed, cut into chunks<\/p>\n<\/li>\n

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    1\/4 teaspoon minced ghost pepper<\/p>\n<\/li>\n

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    1 teaspoon cumin seeds<\/p>\n<\/li>\n

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    kosher salt<\/p>\n<\/li>\n

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    2 medium carrots, cut into matchsticks<\/p>\n<\/li>\n

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    2 tablespoons tiny dried shrimp, optional<\/p>\n<\/li>\n

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    2 teaspoons black mustard seeds<\/p>\n<\/li>\n

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    1 small onion, sliced<\/p>\n<\/li>\n

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    20 – 30 small curry leaves<\/p>\n<\/li>\n

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    2 cups diced ham<\/p>\n<\/li>\n

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    6 cups cold, day old jasmine rice<\/p>\n<\/li>\n

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    3 tablespoons light soy sauce<\/p>\n<\/li>\n

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    1 bunch scallions, sliced<\/p>\n<\/li>\n

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    Pink peppercorns, crushed<\/p>\n<\/li>\n<\/ul>\n

    Directions<\/h3>\n
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    • Heat 1 cup vegetable oil in a small saucepan over medium heat. Add the sliced garlic cloves and cook, stirring until they become golden brown, being careful not to let them get too brown. Remove the garlic to drain on paper towels, reserving the oil. <\/li>\n
    • Add 1 tablespoon peanut oil to very hot wok, add half the pineapple and half the cumin seeds. Cook until the pineapple starts to brown, adding half the ghost pepper for the last 30 seconds of cooking time. Remove from the wok, place in a bowl and repeat with the remaining oil, pineapple, cumin and ghost pepper. Remove from the wok and add to the bowl of cooked pineapple. Sprinkle with salt. Reserve.<\/li>\n
    • Add 2 tablespoons reserved garlic oil to hot wok, toss in carrots, cook for 2 mins, add dried shrimp and black mustard seeds, cook for a minute or two until shrimp are crisp and mustard seeds have popped. Stir in the onion and cook for a couple minutes. Add curry leaves, cook for a minute. Stir in the ham, 2 more tablespoons garlic oil, and add rice. Stir fry until heated through and all the rice is separated. Add 3 tablespoons soy sauce. Toss and taste. Add more soy sauce if necessary. Stir in 1\/2 cup reserved garlic chips. Put the rice on a platter, top with pineapple, scallions and pink peppercorns. Enjoy!<\/li>\n<\/ul>\n

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