Strange as it sounds two tablespoons of ketchup adds just the right amount of flavor to this lively rice. Frying cold cooked rice provides the best results. The technique of mixing butter with the bouillon paste also imparts wonderful flavor. A great accompaniment to barbecued foods.
2 1/2 tablespoons vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons brown sugar
2 tablespoons rice wine or white wine vinegar
2 carrots, finely chopped or grated
3/4 cup green peas
1 teaspoon fresh ginger, grated
3 tablespoons butter
2 1/2 teaspoons bouillon paste, chicken or vegetable
1 1/2 cups bite sized pineapple (fresh or canned, drained)
3 cups cold cooked rice (jasmine preferably)
2 tablespoons ketchup
Pinch of salt/ black pepper
Soy sauce (optional)
Garnish with thin slices of cucumber, scallions and chopped fresh cilantro.
1. Heat oil in a Wok or heavy bottomed deep skillet over a medium heat, add the onions and brown sugar and stir fry until the onions are translucent. Add the garlic and cook for only 10 seconds.
2. Add vinegar and cook for 1 minute longer. Stand clear of the strong vapors.
3. Now add carrots, peas and ginger and stir fry for about 3 minutes. Mix in butter and bouillon paste until smooth.
4. Add pineapple and cook for 3-4 minutes, fold in the rice and ketchup, cook for about 4 minutes more ,stirring only occasionally, by letting the rice slightly brown and then scrape up the bottom of pan with a spatula to gently fold the browned bits back into the rice mixture.
5. Taste and adjust seasonings.
Garnish as desired.