Pineapple boats with fried rice

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 17 G., saturated fats 3 G., proteins 18 G., carbohydrates 68 G., fiber 4 G., cholesterol 110 mg, sodium 870 mg, sugar 15 G.

Impress your guests with this exotic side dish and its impressive presentation in pineapple boats. The pineapples are split lengthwise, leaves included, the flesh scooped out, and then used to make fried rice along with pieces of ham, omelet, bell pepper, green onions, ginger, and other spices. This dish makes a great way to use up leftover white rice from last night's dinner. Fill the pineapple boats with fried rice, sprinkle with crushed peanuts, and serve as a side dish or as a standalone vegetarian dish. A perfect addition to summer celebrations, as well as Hawaiian or Thai-themed parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups of leftover cooked white rice
1 piece (140 g) of ham, cut into cubes
1 large pineapple (about 2 kg)
2 large eggs
3 tablespoons dark sesame oil
0.5 tsp sugar
3 cloves garlic, finely chopped
2.5 cm ginger root, finely chopped
1 bunch green onions, thinly sliced, white parts separated from green parts
3 tbsp + 1 tsp lightly salted soy sauce
1 bell pepper, diced
1/4 cup roasted unsalted peanuts, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Pineapple, ham, ginger root, green onions, soy sauce, sweet pepper, rice, Peanut

Cooking the dish according to the recipe:

Cut the pineapple in half lengthwise, straight through the leaves without cutting them off. Place both halves cut-side up in front of you. Using a small, sharp knife, cut around the perimeter of one half, about 0.5 cm from the peel. Find the core in the center: cut it out at an angle on both sides (it will look like a long V) and discard.
Dice the remaining pineapple. Use a spoon to scoop out the pieces, leaving the peel behind. Chop the larger pieces into smaller pieces and set aside. Repeat with the other pineapple half, but set the fruit pieces aside for another use.

In a small bowl, whisk the eggs with a small pinch of salt. Heat 1 teaspoon of sesame oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them spread freely until they cover most of the bottom of the pan. Cook, undisturbed, until the tops are set and no longer runny, 4-5 minutes. Roll the omelet into a cylinder and transfer to a cutting board. Slice into thin spirals.
Return the pan to high heat and add 2 tablespoons of sesame oil. Once the oil begins to smoke, add the ham, sugar, garlic, ginger, white part of the green onion, and 1 teaspoon of soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, black pepper, and the remaining 3 tablespoons of soy sauce and cook, stirring occasionally, until the rice is heated through and the peppers are crisp-tender, about 3 minutes.
Add the pineapple chunks, omelet, most of the peanuts and green onions, the remaining 2 teaspoons sesame oil, and salt to taste.
Fill each pineapple half with fried rice. Sprinkle with the remaining peanuts and green onions.

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