By Temi Tope Ojo

The festive season is upon us, a time when spreading joy, spending time with loved ones, and indulging in a wonderful array of delicious dishes and treats are all in the air.
Whether you’re planning a grand feast or a simple gathering, the joy of cooking and sharing a meal is a cornerstone of the holiday cheer.
Step away from the regular fried rice and indulge your guests and family with pineapple fried rice this season.

To cook pineapple fried rice, you’ll need:
Cooked day-old rice (Day-old rice is cooked rice that has been cooled, refrigerated, and dried overnight, making its grains firmer and less clumpy); an assortment of vegetables, your choice of protein, seasonings like soy sauce, curry powder and fresh pineapple chunks.
The process involves quickly stir-frying ingredients in a large skillet over high heat.

Ingredients
• Protein: cooked and set aside 225g shrimp or chicken
• Aromatics: 2 tbsp vegetable oil, 2 cloves minced garlic, 1/2 chopped onion, 1 tbsp grated ginger
• Vegetables: 1/2 cup peas (frozen and thawed), 1/2 red bell pepper (diced), 1/4 cup green onions (sliced)
• Rice & Pineapple: 3 cups cooked, chilled jasmine rice (day-old rice works best), 1 1/2 cups fresh pineapple chunks
• Seasoning: 2 tbsp low-sodium soy sauce, 1 tsp sesame oil, 1 tsp curry powder (optional), salt and pepper to taste
• Garnish (Optional): Roasted cashews, fresh cilantro, lime wedges

Instructions

1. Prep and Cook Protein/Egg: In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. If using a protein like chicken or shrimp, cook it until done, then remove and set it aside. If using eggs, pour in the beaten eggs and scramble them until cooked, then set them aside as well.
2. Sauté Aromatics and Veggies:
   Add the remaining oil to the wok. Sauté the minced garlic, ginger, and chopped onion until fragrant and the onion is translucent, about 1-2 minutes. Add the bell pepper and peas, stirring constantly for 1-2 minutes, until they are slightly tender.
3. Add Rice and Seasoning: Increase the heat to high. Add the chilled, cooked rice to the wok, breaking up any clumps. Stir-fry for about 2 minutes, ensuring the rice is well combined with the vegetables and heated through. Stir in the soy sauce, sesame oil, and curry powder (if using).
4. Incorporate Pineapple and Finish: Add the pineapple chunks and the cooked protein and/or eggs back. Stir-fry for just 30 seconds to a minute, enough to warm the pineapple through without making it mushy.
5. Garnish and Serve: Remove from heat. Stir in the sliced green onions
6. Serve immediately, optionally in a hollowed-out pineapple shell for presentation, with lime wedges on the side.

Tip: Using day-old, chilled rice is crucial for this fried rice, as fresh rice contains too much moisture and tends to become mushy and sticky in the wok.

Serve with chilled Chapman drink