The natural sweetness of fruit plays off the smoky, salty flavors in Pineapple Raisin Stir Fried Rice. We found the inspiration for this recipe on the Sun-Maid Growers of California website and made some additions to create a satisfying one-pot meal. We use an outdoor propane burner with wok ring and a large wok to achieve the restaurant-quality results.
- Choice of protein for 6 servings (about 1 ½ pounds): teriyaki-marinated Chicken or Pork, cut into bite-size pieces; peeled and deveined medium Shrimp; or diced smoked Ham
- about 6 cups cooked and cooled long grain Rice (we use a mix of ½ white, ½ brown rice)
- 2 Garlic cloves, minced
- 2 tablespoons minced Ginger
- ½ Onion, in slivers lengthwise
- 2-3 Sweet Mini-Peppers, cut lengthwise in ¼-inch slivers
- 1/3 cup Carrots in ¼-inch dice
- Your choice of 1 or more veggies, sliced or diced as appropriate: Broccoli florets, Sugar Snap Peas, Snow Peas, Napa Cabbage, Bok Choy
- 1 cup Pineapple in ½-inch dice
- 1/2 cup Sun-Maid Natural Raisins
- 2 Eggs, scrambled
- Sesame Oil
- 5 tablespoons Soy Sauce
- 2 Green Onions
- Salt and Pepper to taste
- Using a 17-inch or larger wok, heat 2 tablespoons of sesame oil. Sauté chicken, pork or shrimp until cooked. Remove to a 9×13 pan.
- Add 3 tablespoons of sesame oil to wok, sauté garlic and ginger until lightly brown and fragrant, about 1 minute. Add onion, diced carrots, red pepper and sauté until tender, about 3 minutes. Add additional veggies and cook for another minute.
- Add rice to wok or pan, add soy sauce and toss all together, add eggs and cook for 2-3 minutes. Add pineapple to pan, toss to caramelize, then remove pan from heat. Add raisins and cooked protein, then garnish the dish with green onion. Add salt and pepper to taste.
Note: To cook a mix of white and brown long grain rice at one time, start by soaking the brown rice in water for an hour prior to cooking. Then drain the rice, combine with the white and cook as normal for white rice. To cool rice quickly, spread on a large baking sheet lined with parchment that is sprayed with cooking spray. Refrigerate at least an hour before using or transferring to a sealed container.