Frying rice in bacon fat is about to become your new favorite thing, especially if you have any leftover rice you don’t want to throw away yet. But combine it with pineapple, and this dish is the perfect mixture of savory and sweet. Check out the full recipe below.
Useful Tips and Tricks
If you don’t have leftover rice, you can simply put some freshly cooked rice in your fridge to dry for a few hours. If you don’t have time, you can buy some cooked rice from your local Asian market. If, however, you decide to use leftover rice, the dry grains can and will withstand the stir-frying process without adding any excess moisture to the mix.
You can also add an egg to make the dish more nutritious and give it extra flavor. Another option is to reheat your rice with a tablespoon of oil in a skillet for 4 to 5 minutes. When it comes to choosing a drink, you’ll need something cold and refreshing—trust us on this one.
How to Make the Pineapple and Bacon Fried Rice
Now that you know a few behind-the-kitchen-counter secrets, here’s how to prepare the pineapple and bacon-fat fried rice.
- 6 thick-cut bacon slices, cut crosswise into 1-inch pieces
- 1/4 cup finely chopped shallot
- 2 tablespoons finely chopped garlic
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 12 ounces peeled and deveined raw small shrimp, cut in half crosswise
- 2 tablespoons unsalted butter
- 4 large eggs, beaten
- 4 cups cold day-old cooked long-grain white rice
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1/2 cup roughly chopped fresh cilantro, plus cilantro leaves for garnish
- 1/2 cup diced fresh pineapple
- 1/4 cup pineapple preserves
First, cook the bacon on a skillet over medium heat while stirring until you get that crispy bacon texture. Add shallot, garlic, and ginger and stir for about a minute. Add the carrots and celery and stir for 5 more minutes until soft. Then, add the shrimp and cook until it turns pink. Use a spoon to push the shrimp mixture to one side of the skillet. Now it’s time to stir fry…
Add butter to the empty side of the skillet and let it melt. Add beaten eggs and cook until they’re dry and scrambled. Add cold rice, soy sauce, and sesame oil to the shrimp mixture and stir. Cook for about 5 minutes and chopped cilantro, pineapple, and pineapple preserves. Stir until everything is combined, and finish with some cilantro leaves on top. Voilá!