Innovation in the kitchen is not my forte: I like to follow recipes. But every now and then I am lazy and home on a weekend and unmotivated to shop. It’s then that I open my cabinets and my refrigerator and see if I have enough on hand to whip something up.
And it just so happened that last weekend, I had a tub of basmati rice and leftover pineapple from my pineapple with molasses and lime zest. Here’s what I did: I cooked that rice according to the package directions. I chopped up some ginger, some onions and some celery and got my cast iron skillet really hot (next time, I’ll just use my non-stick pan). I added vegetable oil, tossed in the veggies, and cooked them a bit; then I added half the rice. I moved the rice around and then let it sit so it started getting crusty. I also added some Sriracha and soy sauce. While that was cooking, I cut up the leftover pineapple and when the fried rice started looking like fried rice I tasted it and liked it; then I added the pineapple and stirred it around, turning off the heat. Voila! Pineapple fried rice.