Recipe courtesy of Food Network Kitchen
Pineapple-Corn Fried Rice
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.

Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.

Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

Photograph by Johnny Miller

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