How to make Kanpai’s pineapple fried rice

As a holiday side or a way to use leftovers, it's a crowdpleaser


First thing out of Trevor Lui’s mouth when we asked him how to do budget-friendly holiday dining: “Fried rice. Although it’s a (year-round) staple, it evolves with the season or holiday,” explains the Kanpai chef and creator of the CNE’s ramen burger. It’s a great way to use up leftovers from a holiday feast — Lui suggests using glazed ham, though turkey also works. But Lui’s suggested presentation, using a hollowed-out pineapple with the fronds still attached, would also make an impressive statement as part of a holiday spread. C’mon, who’s going to say no to fried rice?

TREVOR LUI’S FRIED RICE

  • 3 cups of cooked jasmine rice (day-old preferred)
  • 6 tbsp vegetable or canola oil, divided
  • 1/3 cup peas
  • 1/3 cup chopped red onions
  • 1/3 cup chopped green onions
  • 1 fresh pineapple
  • 3/4 cup diced glazed cooked ham
  • 1 egg
  • 1/3 teaspoon of salt
  • Ground black pepper (to taste)
  • 3 sprigs of cilantro (for garnish)
  • Chili oil of choice (as a side)

Cut full pineapple lengthwise, keeping the pineapple crown intact. With paring knife, remove pineapple meat, cut in cubes and set off to side. Wipe carved-out pineapple half and pat dry.

In hot pan, heat oil. Add egg, scramble and remove from pan. Chop egg.

In a wok or deep pan, add 3 tablespoons of oil and heat.

Add all vegetables into wok and cook until translucent.

Add diced cooked ham, and stir with vegetables for two minutes.

Fold in rice. Stir constantly to ensure rice does not stick to wok.

Sprinkle a few dashes of water into rice to hydrate and loosen clumps.

Add chopped egg to wok, fold in and mix. Add salt and pepper to taste.

Remove when cooked through and heated to desired temperature.

Serve in cored half pineapple. Garnish with cilantro sprigs and serve with side of chili oil.

nataliam@nowtoronto.com | @nataliamanzocco

Check out the rest of our 2017 Holiday Food & Drink Special:

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