I hate wasting food and instead try to think of creative ways to use leftovers. Fried rice is an excellent choice to if you have extra rice from the day before. It’s also a quick weeknight meal idea or can be transformed into something more special by serving the fried rice in a pineapple.
Ingredients:
- 1 ½ cups rice
- 250 grams beef*
- ½ tbsp cornstarch
- 1 tsp sesame seed oil
- 1 cup diced red pepper
- 1 cup diced onion
- 3 tbsp canola oil
- ½ tbsp garlic puree
- 2 to 3 tbsp soy sauce
- ½ tsp black pepper
- 1 tsp sugar
- Salt to taste
- ½ cup cilantro
- 1 cup fresh pineapple chunks or 1 small can
- ¼ cup chopped green onion
*my preference is rib eye but sirloin or flank steak can also be used.
Directions:
- Cook the rice (or use leftover rice).
- Cut the beef into bite size pieces and place in a bowl.
- Add cornstarch and sesame seed oil to the beef and combine. Set aside for 10 to 15 minutes.
- In a wok, heat oil over medium heat.
- Add the garlic puree and stir to separate the garlic.
- Add the beef to the oil and sauté until cooked. At this point, you can remove the cooked beef and set aside to avoid overcooking. Note: I often just leave the beef in the wok and combine the remaining ingredients quickly.
- Add the diced red pepper and diced onion to the wok and sauté until cooked, about a minute.
- Add the cooked rice to the wok and stir to combine all ingredients. If you had previously removed the beef, add the beef back to the wok and combine.
- Add the soy sauce, black pepper and sugar. Stir to combine. Add salt to taste if desired.
- Add the pineapple and stir to combine.
- Add the cilantro and green onion, leaving a little of both to sprinkle on top before serving. Combine the cilantro and green onion into the rice.
- Serve the fried rice in half of a pineapple or in a regular serving dish and sprinkle cilantro and green onion on top.
