Pineapple Habanero Beef Fried Rice

Pineapple Habanero Beef Fried Rice, made with our own Pineapple Habanero Jam, is a great way to bring restaurant quality fried rice home and make it with the flavors you like!



We love fried rice in our house. Although I love going out to eat pineapple fried rice at our favorite Thai restaurant, it's not always convenient to go into town to eat when we live out in the country. This Pineapple Habanero Beef Fried Rice recipe brings those flavors home and is great for entertaining too. Our jam adds another dimension of flavor to the sauce in the stir fry and you can customize with your favorite veggies or protein too!


If you don't have a wok, I highly recommend investing in one. I thought my other pans were "good enough" for years, but once I had a wok I never went back. The difference in how my food turned out and the ease in using it made me a believer!


The key to super tender beef in stir fry is using the right cut of beef and preparing it properly. Flank steak is a great, economical choice for this dish, but it needs to be cut across the grain and prepared using a technique called "velveting" to get that tender restaurant texture. If you don't have time to or want to velvet the beef, you can also use a more tender cut of beef, such as sirloin, or a shaved steak that is cut very thinly and will cook quickly.


The other key to a good fried rice is using day-old cooked, chilled rice. Freshly cooked rice is too wet to properly fry, so you do need to plan ahead and cook your rice a day or two ahead of time. Be sure to break any large clumps of the chilled rice up before frying. Jasmine rice is best for fried rice, but basmati or long-gran white rice are acceptable substitutes.


Finally, feel free to add whatever veggies you like. We love snow peas, baby corn, bell peppers, bamboo shoots, water chestnuts, and pineapple. But I also love broccoli and carrots, while my husband does not, so I just cook those separately and add them to my dish. Whatever you use can be customized to fit everyone's tastes in the family. A variety of brightly colored vegetables also adds a lot of visual appeal and taste to the dish - like the brilliant Cosmic Purple carrots we used in the photo above!

 


Pineapple Habanero Beef Fried Rice

 

TOOLS NEEDED

 

INGREDIENTS

Beef

  • 1 lb flank steak, sirloin, or shaved beef

  • 1 teaspoon baking soda

  • 3 tablespoons water

  • 2 teaspoons oyster sauce

  • 2 teaspoons soy sauce

  • 2 teaspoons cornstarch

  • 2 teaspoons olive oil


Sauce


Other Ingredients

  • 2 cups of chilled, cooked rice

  • Cut vegetables - all optional, pick and choose to your liking

  • Snow peas

  • Bell peppers, julienned or diced

  • Canned baby corn, bamboo shoots, and/or water chestnuts, drained

  • Broccoli florets

  • Carrots, julienned or diced

  • Thinly sliced onions

  • 1 cup of diced, fresh pineapple (or substitute one can of drained pineapple chunks)

  • 2 eggs, scrambled

  • Olive oil or canola oil for frying

 

DIRECTIONS


Prepare Beef

Cut flank steak or sirloin against the grain into small pieces.

If using shaved beef, separate slices, and tear into smaller pieces while separating.


(Skip to step 4 if not velveting the beef)

  1. In a large bowl, mix 1 teaspoon of baking soda and 3 tablespoons of water until combined.

  2. Add beef and mix until beef is coated. Cover and let sit in refrigerator for 30 minutes - 2 hours.

  3. After marinating, rinse the beef well to remove any baking soda residue and pat dry.

  4. In a large bowl, combine 2 teaspoons each of oyster sauce, soy sauce, cornstarch, and olive oil. Cover and let rest on counter for 15-30 minutes.


Prepare Sauce

  1. In a small bowl, combine white pepper, fish sauce, Siracha, oyster sauce, sesame oil, and soy sauce. Add powdered ginger if using (if using fresh ginger, do not add to the sauce mixture).

  2. Place Pineapple Habanero Jam in a microwave safe dish and heat for 20-30 seconds (just until thin enough to stir.

  3. Stir Pineapple Habanero jam into the other sauce ingredients and stir to combine.


Prepare Other Ingredients

  1. Julienne or dice any fresh vegetables you are planning to use.

  2. Drain any canned vegetables or pineapple.

  3. Break up any large clumps of chilled rice.

  4. Scramble eggs.


Cooking Instructions

  1. Heat your wok over medium high heat.

  2. Add 1 tablespoon of oil then the eggs, and scramble them with the wooden spatula until just cooked.

  3. Transfer cooked eggs to a bowl and set aside.

  4. Add 1 - 2 tablespoons of oil to your wok and heat until shimmering, swirling around the wok to coat the sides and bottom.

  5. Add the beef, sear for about 20 seconds, then stir fry until almost cooked through, about 3-4 minutes. Transfer cooked beef to a bowl and set aside. Cook the beef in 2 or 3 batches depending on the size of your wok.

  6. Add 1 tablespoon of oil to the wok, heat until shimmering, and add vegetables and pineapple.

  7. Stir fry the vegetables and pineapple until soft, about 3-5 minutes.

  8. Add the grated ginger and minced garlic to the vegetable mixture in the pan and saute for about 30 seconds.

  9. Transfer cooked vegetables to a bowl and set aside.

  10. Add 1 - 2 tablespoons of oil to your wok and heat until shimmering, swirling around the wok to coat the sides and bottom.

  11. Add rice to wok and cook for about 4-5 minutes or until desired texture.

  12. Stir the cooked eggs, beef, and vegetables back into the pan with the fried rice and combine well.

  13. Stir the prepared sauce quickly to make sure everything is still incorporated and add the sauce to the pan.

  14. Stir to coat the rice, beef, and vegetable with the sauce and cook for 1-2 minutes to heat through, stirring frequently. Taste while heating and adjust flavors as desired.

  15. Serve immediately in bowls. If you like, top with additional soy sauce, chili oil, siracha, hot sauce, or anything you like!


We love to pair fried rice with egg rolls, spring rolls, or cream cheese filled wontons!




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