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Pineapple Fried Rice with Pork

I've always wanted to make pineapple fried rice and serve it in a pineapple boat! Now that I'm spending more time in Maui, where pineapples are inexpensive, abundant and sweet(!), I've finally done it.

We used to make Saturday morning trips as a family from Toronto to the St Jacob's farmers market near Kitchener/Waterloo and my dad would buy a pineapple to make pineapple fried rice for dinner that evening. As a kid, the presentation of it was so fun and cool to see! Now I realize the process of removing the pineapple while keeping it mostly intact, takes some (read A LOT OF!) patience and work.

Serves 4 people

4 cups day-old sushi rice or jasmine rice (Chinese white rice), leave it out for 2 hours to bring to room temperature
1 Chinese sausage or BBQ pork, diced
1/2 red onions, diced
3 green onions, diced
3 eggs
1 ripe pineapple, core removed and cut into chunks
1-2 tbsp fresh pineapple juice
2 tbsp soy sauce
1 tbsp oyster sauce
1/8 tsp sugar
1 tsp sea salt
1 tsp fresh…

Chinese Broccoli with Garlic Soy Sauce

Serves 3-4


8-10 stalks of Chinese broccoli 
4 garlic cloves, minced
1 tsp canola oil
1/4 tbsp soy sauce
1/2 tbsp oyster sauce
1/8 tsp sugar


Wash the broccoli well and cut the stalks in half, keep the bottom halves (stems) separate from the top halves (leaves).

Heat the oil in a medium pan over medium heat. Add the minced garlic and cook for 2-3 min and brown slightly. Add the stems to the pan and cook for 4 min. The stems take a little longer to cook. Add the leaves and mix together. Sprinkle the sugar over the vegetables and add the soy sauce and oyster sauce. 

Cook, stirring occassionally for another 8 min or so until the stems are cooked through yet not soggy and have a nice crunch to it.



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