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(Some Rice Guy)   Subby is making Thai pineapple fried rice for the first time Sunday. LGT the recipe (I'm adding chicken). Suggestions and tips appreciated   (nyonyacooking.com) divider line
    More: Awkward, Thai cuisine, Cooking, Spice, Curry, Cumin, turmeric powder, curry powder, thick pieces of pineapples  
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372 clicks; posted to Food » on 23 Jan 2021 at 5:35 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-01-23 1:22:36 PM  
You can also take those same ingredients, prep them as listed in the recipe, and then stew them in coconut milk until it thickens into a gravy, and serve it over plain rice.  Add a little chili oil to kick up the heat if that's your thing, too.

And now I'm hungry.
 
2021-01-23 1:27:52 PM  
I'd add a Scotch bonnet pepper, diced very fine, I'd want more heat with that sweet.  But, I'm me, and you're you.
 
2021-01-23 1:32:49 PM  
They're wrong. Overnight rice is key. Do not use freshly made rice.
 
2021-01-23 1:39:33 PM  

propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.


This make your rice tonight.
 
2021-01-23 1:42:49 PM  
Pineapple in fried rice! HAIYAA!
 
2021-01-23 1:53:16 PM  
DO NOT drain rice with colander.
 
2021-01-23 2:03:36 PM  
Make it a bit spicy. If it was me, I'd make it more than a bit spicy.
 
2021-01-23 2:10:37 PM  

propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.


Listen to this. For every fried rice, not just this one.
 
2021-01-23 2:53:55 PM  
Don't forget to save some of the pineapple to use on tomorrow's pizza.
 
2021-01-23 2:54:45 PM  

kbronsito: DO NOT drain rice with colander.


And do not forget the MSG. Lots of MSG.
 
2021-01-23 3:20:13 PM  
Dammit, now I want Thai food...
 
2021-01-23 3:24:07 PM  

bikkurikun: kbronsito: DO NOT drain rice with colander.

And do not forget the MSG. Lots of MSG.


That too. Seriously they sell 'accent' for a reason, it's pure MSG. You don't need much but it boosts the saltiness of salt. So you need less soysauce to get more flavor.

Grant Achatz on MSG, Salt & Pepper [Tasting Table]
Youtube EkMYtOVFai8
 
2021-01-23 3:49:59 PM  

propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.


Uncle Roger HATE Jamie Oliver Egg Fried Rice
Youtube t_KdbASIkB8


Uncle Roger agrees
 
2021-01-23 3:54:58 PM  

Giant Clown Shoe: propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.

[YouTube video: Uncle Roger HATE Jamie Oliver Egg Fried Rice]

Uncle Roger agrees


I actually make cauliflower fried "rice" a lot, and since I'm lazy I use the frozen riced cauliflower. The key is too cook it in a wok until it is really dry before doing anything else. You could probably do the same with fresh rice, but it would take a lot longer.
 
2021-01-23 4:18:09 PM  

Giant Clown Shoe: propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.

[Youtube-video https://www.youtube.com/embed/t_KdbASI​kB8]

Uncle Roger agrees



I liked that he did a couple of vids with the Indian lady from his first video. He had way more views than him, so it was a good move for her youtube fame. But she seems to be genuinely a good sport about how much fun he made of her fried rice.
 
2021-01-23 4:24:13 PM  

kbronsito: Giant Clown Shoe: propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.

[Youtube-video https://www.youtube.com/embed/t_KdbASI​kB8]

Uncle Roger agrees


I liked that he did a couple of vids with the Indian lady from his first video. He had way more views than him, so it was a good move for her youtube fame. But she seems to be genuinely a good sport about how much fun he made of her fried rice.


He also did one of Nat's What I reckon, which is one of the more hilarious cooking channels:

Rice Rice Baby
Youtube 0tWm99DWYag
 
2021-01-23 5:33:56 PM  
be sure to serve with even more fine sliced green onions, fresh cilantro, and fresh limes for squeezes, on the side? and maybe a sprinkle of chopped, dry roasted peanuts?

i'd leave out the curry powder, unless it's a sweet yellow or thai green version.

i also don't really think "ground black pepper" when i think thai, maybe some aleppo pepper flakes, or better still your favorite fresh chilis?
 
2021-01-23 5:36:27 PM  
nagi always knows her stuff, a must for any home cook:

https://www.recipetineats.com/thai-ch​i​cken-fried-rice/
 
2021-01-23 5:46:32 PM  
yeah, i think adding ANY type of curry powder and you're making "curried rice" not "fried rice"

https://www.recipetineats.com/pineapp​l​e-fried-rice-thai/

https://cookieandkate.com/thai-pineap​p​le-fried-rice-recipe/

https://thewoksoflife.com/pineapple-f​r​ied-rice/

though i personally would LOVE adding diced ham, sweet chinese or filipino sausage, or even crispy spam, diced. if you don't add pork,  add enough fish sauce/soy/accent to get the salty/sweet balance. TASTE as you cook.....
 
2021-01-23 5:51:11 PM  

luna1580: yeah, i think adding ANY type of curry powder and you're making "curried rice" not "fried rice"

https://www.recipetineats.com/pineappl​e-fried-rice-thai/

https://cookieandkate.com/thai-pineapp​le-fried-rice-recipe/

https://thewoksoflife.com/pineapple-fr​ied-rice/

though i personally would LOVE adding diced ham, sweet chinese or filipino sausage, or even crispy spam, diced. if you don't add pork,  add enough fish sauce/soy/accent to get the salty/sweet balance. TASTE as you cook.....


Linguiza... mmm. Anyhow, I'm curious to see how it turns out. Pineapple seems a little wet for fried rice.
 
2021-01-23 6:01:39 PM  
It sounds delicious. Not a lot to add; I have made pork fried rice and enjoyed dinner and sat back to watch a movie before cleaning the kitchen. There was already fuzzy things growing on it. The egg in the rice with meat cannot sit at room temperature for any length of time. Eat it up or refrigerate your left overs immediately. Do not pass go, etc...
 
2021-01-23 6:53:11 PM  
Use sushi rice, (or short grain rice) made the day before and spread out on a tray to dry before frying.
 
2021-01-23 7:12:52 PM  
Jesus. Beetus simply looked at the recipe and kicked me in the pancreas

Fark user imageView Full Size
 
2021-01-23 8:24:37 PM  
Subby here.  Thanks for the recommendations.  Rice (Jasmine) is made and on a cookie sheet for tomorrow.
 
2021-01-23 8:26:33 PM  

johnny_vegas: Subby here.  Thanks for the recommendations.  Rice (Jasmine) is made and on a cookie sheet for tomorrow.


let us know how it turns out! 😄
 
2021-01-23 8:54:40 PM  

luna1580: johnny_vegas: Subby here.  Thanks for the recommendations.  Rice (Jasmine) is made and on a cookie sheet for tomorrow.

let us know how it turns out! 😄


I will and thanks for the link to nagi's video!
 
2021-01-23 9:48:52 PM  

johnny_vegas: Subby here.  Thanks for the recommendations.  Rice (Jasmine) is made and on a cookie sheet for tomorrow.


Use more oil than you think you need.  The egg will soak it up - just go for it.

Watch Adam Liaw because he's an international treasure.  I'm putting an Indonesian recipe here for your enjoyment, mostly so you can check out what a good presenter he is.

Also Chinese Cooking Demystified are incredible teachers.  I'm going to check and see if Pailin has a recipe similar to yours in case it contributes to what you're attempting.

Nasi Goreng | Indonesian Fried Rice | Fried Rice Friday #3
Youtube booFFilHbBM
 
2021-01-23 9:51:21 PM  
Yeah.  See how Pailin does stuff.  She's straightforward and tries to use ingredients available to Westerners.

Pineapple Fried Rice Recipe ข้าวผััปปะรด - Hot Thai Kitchen
Youtube clZTw2AC6yU
 
2021-01-23 10:08:41 PM  

johnny_vegas: Subby here.  Thanks for the recommendations.  Rice (Jasmine) is made and on a cookie sheet for tomorrow.


Also, it doesn't have to get crunchy-dry.  Just undergo retrogradation.
https://en.wikipedia.org/wiki/Retrogr​a​dation_(starch)

It changes the way each grain rehydrates under the steam of cooking in the morning.  Honestly you could stick it in a container in the fridge and it would be fine.
 
2021-01-23 10:36:32 PM  
 
2021-01-23 10:52:37 PM  

duckpoopy: https://youtu.be/VODfsnUgv7o


You know what?  I'm not mad at her.  She made food that tastes good, using what she had at hand, and she fed her family.

I like learning about non-western ingredients and techniques.  But whatever.  She made food and she fed people.

Unlike this which made me want to cut a b*tch.

https://twitter.com/runchrvnda/status​/​1352725439962353665
 
2021-01-24 12:16:10 AM  

duckpoopy: https://youtu.be/VODfsnUgv7o


ok. i watched that. on mute, but i watched the whole thing. other than using pre-cooked bacon bits (you DO know green onion and bacon fried rice is a very real thing, right?) she did everything more or less right.

https://tasty.co/recipe/bacon-and-egg​-​fried-rice


so i assume you just linked it, without comment, to show anyone can make tasty fried rice? cool, thanks.
 
2021-01-24 4:58:06 AM  

luna1580: be sure to serve with even more fine sliced green onions, fresh cilantro, and fresh limes for squeezes, on the side? and maybe a sprinkle of chopped, dry roasted peanuts?

i'd leave out the curry powder, unless it's a sweet yellow or thai green version.

i also don't really think "ground black pepper" when i think thai, maybe some aleppo pepper flakes, or better still your favorite fresh chilis?


all of ^^^this esp. the fresh green garnish. and yeah, I use white pepper for just about any "Asian" style dish, but really never black pepper... just seems odd.

propasaurus: They're wrong. Overnight rice is key. Do not use freshly made rice.


100% ^^^THIS. I've had more than one person say to me, "hurr hurr hurr no-u-rong, only use fresh rice not leftovers" ... dumbasses, no wonder their fried rice sucks. I am glad and heartened to see so many farkers in this thread agreeing with you.

markie_farkie: You can also take those same ingredients, prep them as listed in the recipe, and then stew them in coconut milk until it thickens into a gravy, and serve it over plain rice.  Add a little chili oil to kick up the heat if that's your thing, too.

And now I'm hungry.


that. sounds. amazeballs! and now I am hungry too, lol. I... I do not particularly enjoy pineapple in fried rice, but I flipping love it in, like, a Massaman curry or yellow curry, with the coconuts milks yes please.

valenumr: I actually make cauliflower fried "rice" a lot, and since I'm lazy I use the frozen riced cauliflower. The key is too cook it in a wok until it is really dry before doing anything else. You could probably do the same with fresh rice, but it would take a lot longer.


man, the frozen cauliflower stuff is a godsend!!! and, lol literally $1 at dollar tree. I used to break down whole cauliflowers by hand which takes farking forever to prep, and then takes farking forever to cook. the frozen dealies are heaven-sent. so very tasty but also cuts way down on the carbs!

...

otherwise, personal comments, hmm hrm hrmm hoom...

I'd take either fresh-cut pineapple frisbee discs, or canned rings, and first char the AF of them on a grill or grill-pan? then dice up.

I mainly use jasmati or texmati rice, or sometimes Guj'rati ("swad/raja Gujarat 17" but mainly only because it's generally cheap on sale) rice (which I mostly use only for khichdi/khichdi-kadhi, but it works for other stuff too.) - and, depending on the result you want, a lot of times when I'm steaming rice it gets a coupla green cardamon[lol,sic] pods, and some raw cumin and/or seed (yes, yes, I know that doing a vaghaar/tadka/tarka lets all the lovely volatiles come out, but trust me this works.) - and sometimes a handful of split raw peanuts (yes, again, raw) goes into the rice before it gets steamed. (just make sure to take the cardamons out after steaming, lol! don't worry, they all rise to the very top at the end, so you don't have to hunt for them.)

but my fried rice also usually does start with some sort of vaghaar/tadka - minced garlic (Narrator: shut up, your lazy-dumbass only ever uses the steel press so that you never have to even peel the stuff.) maybe more cumin seed (needs to turn red), maybe black mustard seed (needs to pop-pop-pop. also, personal favorite!) and maybe dried coriander seed - in a small bit of ghee or olive oil.

oh and fish sauce! my beloved red boat 40dN, or... my belovedly-cheap 2-crabs/3-crabs/squid brands - just add midway thru' frying up the actual fried rice.

I adore 7-spice as a rule, but for something sweet like pineapple? maybe a (small) amount of 5-spice?

turmeric is lovely for color, and the taste is good... so long as you are very sparing. it's got that "medicinal/antiseptic" thing much like saffron, if you use too much. but sure, alternately... saffron! admonishment: one tiny, tiny pinch, only! like, not more than 10 little stems. probably less. I've made lovely kesar-pista-naliyera ice cream (saffron, whole roasted+salted pistachio, coconut milk) by the quart, and not ever used more than that. probably less.

eggs at the very end, "airforce style" - e.g. push the rice aside to make a little well, then crack 2-3-4 eggs directly into the pan and scramble immediately with chopsticks or spatula or whatevs, then roughly divide into little ribbons and stir into the finished rice.
 
2021-01-24 4:59:13 AM  
'nothing special vegetable fried rice'

- olive oil
- cumin seeds
- black mustard seeds
- onion
- garlic
- bell pepper
- tomato
- 7spice
- nutritional-yeast flake
- coriander powder
- turmeric
- salt
- prepared TVP
...
- leftover basmati rice
- fish sauce
- egg

Fark user imageView Full Size
 
2021-01-24 5:02:29 AM  
cauliflower "rice" - broken down by hand, not from frozen :( highly dis-recommend, DO NOT. lol.

~1.5-2lb of cauliflower, incl. the nicer bits of stems and greens (coincidentally about the most that will fit in one go with our 8-cup food processor) - run thru the mangler on shred setting.

- 2t~1T black mustard seed
- 2t~1T whole cumin seed
fry on low in a couple sprays of olive oil, stirring, until the cumin turns red and the mustards pop
- 1 thinly sliced medium onion
cook until translucent, stirring
add cauliflower, stir to combine
- 1t turmeric
- 1t coriander powder
- salt to taste
stir together and continue on low, at this point you can cover tightly and leave it alone from time to time
- juice of 1 lime
- 1/2 to 1 bunch green onions, sliced finely
- some olive oil if you feel like it

either cook on medium if you feel like being attentive, or on low if you feel lazy. could take 15 up to 35 minutes, depending on heat setting, and how soft or aldente you prefer it.

Com
/ (oblig. FIL, "I'm sorry, but I did not care for that rice at all!")
//lolno he didn't realize what it was


Fark user imageView Full Size
 
2021-01-24 5:04:26 AM  
carrot+broccoli coconut-milk curry, over fried cauliflower-rice. wow, look at all that cumin and the glorious red color on it.

Fark user imageView Full Size
 
2021-01-24 5:06:23 AM  
last one, I pinky-swear!

fake-crab cauliflower-fried-rice, steamed broccoli + egg added right at the end.

Fark user imageView Full Size
 
2021-01-24 10:57:56 AM  
Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

Fark user imageView Full Size
 
2021-01-24 12:38:04 PM  
I like teriyaki with pineapple. It's a combo I use a lot when making stuff like that. May not be a good addition in your case, however.
 
2021-01-24 12:48:51 PM  
Update 1:  rice is sticky and clumping.  Making another batch with less water.
 
2021-01-24 1:54:10 PM  

tkgeisha: Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

[Fark user image image 500x500]


Where do you find that?
 
2021-01-24 2:04:04 PM  

testosteronephobe: tkgeisha: Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

[Fark user image image 500x500]

Where do you find that?


I get it from a local asian grocer but it is on Amazon too. While you're at it pick up some of this too. It's like a poor man's Char Siu but it tastes pretty good, like the pork some restaurants have in lo mein.

Fark user imageView Full Size
 
2021-01-24 2:10:44 PM  

tkgeisha: testosteronephobe: tkgeisha: Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

[Fark user image image 500x500]

Where do you find that?

I get it from a local asian grocer but it is on Amazon too. While you're at it pick up some of this too. It's like a poor man's Char Siu but it tastes pretty good, like the pork some restaurants have in lo mein.

[Fark user image image 375x500]


Thanks! I'll look for it.
We had the best char siu last night. I'm really stuck on that flavor right now.
 
2021-01-24 3:40:46 PM  

tkgeisha: Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

[Fark user image 500x500]


tkgeisha: testosteronephobe: tkgeisha: Lately we've been using fermented pork in our fried rice.  It would be a good offset to the sweetness. You just coat some pork with this stuff the day before.

[Fark user image image 500x500]

Where do you find that?

I get it from a local asian grocer but it is on Amazon too. While you're at it pick up some of this too. It's like a poor man's Char Siu but it tastes pretty good, like the pork some restaurants have in lo mein.

[Fark user image 375x500]


cool, those were both 100% new to me!!!

/dadgammit fark, stop being my damned personal shopper
//ha ha ha!
///(by which I in fact mean, fark, s'il vous plaît continuez)
 
2021-01-24 4:54:50 PM  

johnny_vegas: Update 1:  rice is sticky and clumping.  Making another batch with less water.


More frying oil, friend.  It's important.
 
2021-01-24 4:56:17 PM  

rosekolodny: johnny_vegas: Update 1:  rice is sticky and clumping.  Making another batch with less water.

More frying oil, friend.  It's important.


Thh he and you!
 
2021-01-24 4:56:32 PM  

johnny_vegas: rosekolodny: johnny_vegas: Update 1:  rice is sticky and clumping.  Making another batch with less water.

More frying oil, friend.  It's important.

Thh he and you!


Damnit.
Thank you
 
2021-01-24 9:09:59 PM  
WTF was that?

fried rice with the authentic taste of Thai

oh.
 
2021-01-25 12:09:16 AM  
Meh.  It was ok. Made a lot so broke it up into a couple batches and that threw me off a little.
As warned I still did not use enough spices.
It was good just not great.

Appreciate the thoughtful comments!
 
2021-01-25 12:21:23 AM  

johnny_vegas: Meh.  It was ok. Made a lot so broke it up into a couple batches and that threw me off a little.
As warned I still did not use enough spices.
It was good just not great.

Appreciate the thoughtful comments!


it will be better next time!

i always do fried rice in a wok, and am not afraid to do components (like the scrambled egg, maybe some white onions and other crisp veg like bell peppers, even low-fat proteins like shrimp or chicken chunks) one at a time and just reserve, cooked, in a huge glass bowl next to the stove. mix it all together at the very end.

next time, don't be afraid to use lots o' onions, garlic, chilis if you like hot, and soy/fish sauce/accent MSG sprinkles.

if you have leftovers (from making a lot) no shame in just re-woking them tomorrow to heat, with some extra seasonings. depending on what you're working with, a tiny sprinkle of white sugar (or maple syrup) with extra soy/oyster sauce could be good in the re-heat as well 😊
 
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