The ultimate solution for fast, fun, flavorful wok cooking.
"My unique kit with a lightweight cast iron wok set, instructional discs, and seasonings are all you need.  Enjoy being a Wok Star to your family and friends".

© 2008 eleanor hoh

Pineapple Stir Fried Rice

Del Monte Fresh

Pineapple Stir Fried Rice

The wonderful thing about Stir Fried Rice, is that once you've got the basic procedure down, you can create your own variations by substituting ingredients.  That's what being a Wok Star (watch video) is all about!  

I teach wok cooking as a PROCESS, rather than through recipes.  I've written this recipe for those unfamiliar with my "Wok Star" approach. 

You'll get the best results if you use a lightweight cast iron wok (see my setup in the video).   Electric and/or non-stick woks won't deliver the heat that's required for a successful stir fry.  You'll get better results from a cast iron skillet than an electric or non-stick wok.   

Two important points which are key to your success:  

     •  Use refrigerated day old rice (it's less sticky) and break it up before stir frying so it's not clumpy.  

     •  Fry your vegetables and meat separately (they cook at different rates) and combine them at the end.  A common mistake people make when stir frying is to throw everything into the wok at the same time which ends up being a big mess. 

Servings:

Makes 4 servings

Ingredients:

3/4 lb ham in one thick slice, cut into strips, then cubed

4 cups, cold day old, white rice, break up any lumps

1 cup Del Monte Gold Extra Sweet pineapple, cubed (set aside juice for sauce)

1 red bell pepper, cubed

3/4 cup frozen peas

2 scallions, thin rounds

3 eggs with dash of tamari, scrambled

2 cloves garlic, peeled and diced

2 slices fresh ginger, diced

2 1/2 tblsp. canola oil for frying

Sauce:

2-3 tblsp. San-J tamari (tamari is preferable to soy sauce)

2 tsp. medium drinking sherry or white wine

dash of white pepper

Juice from pineapple

Directions:

Before you begin stir frying, gather all your prepped ingredients (including the eggs and sauce) around the wok.  Here's the order for stir frying:

First, Fry the Vegetables...  Start by heating your wok till you see a wisp of smoke (cast iron only).  Add 1 tblsp. of oil, then add half of the diced garlic and ginger.  Add the vegetables and pineapple and stir fry quickly.  Add the scallions at the very end so they don't get overcooked.   Remove these ingredients from the wok and put them on a serving platter.  

Next, fry your eggs...  Heat the wok till hot, add 1/2 tblsp. oil, add the eggs and scramble keeping the eggs soft (lower your heat so you don't overcook the eggs).   Add the eggs to the plate next to veggies. You'll probably have some egg stuck to the bottom of the wok.  If so, wash out the wok and dry it.

Then fry the rice and ham...   Heat your wok till hot, add 1 tblsp. oil, add garlic and ginger, then add the rice and ham.  Warm thoroughly.   Now add the vegetables, and then the sauce, and combine everything thoroughly by stir-frying.  Last, add the eggs and break them up as you mix but don't overcook them.  They should remain soft and fluffy. 

Pineapple is what makes this Stir Fried Rice so special and sweet.  

Enjoy!...             

For more healthy ways to prepare fruits and veggies, visit Del Monte’s fruits.com. 

(and while you’re there, please rate my recipe and leave your comments).

Click for more Information about my Wok Star Kit.

Pineapple Stir Fried Rice is a perfect way to start your wok cooking experience.  It’s simple, and you can easily   create your own variations.   This dish will give you confidence with stir frying, which is the first step to becoming a Wok Star  (watch video). My Wok Star Kit provides all the right tools and techniques you’ll need to get started.

Exotic Variations...

All the ingredients in this recipe are readily available from your local supermarket.  I am currently working on another video which shows variations using more exotic Asian ingredients.  If you’d like to be notified when this becomes available, sign up for my free newsletter.