My USA Today Article!!

May 28, 2022

Author: KatieChin

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Welcome new and old friends to my website!!  I was so honored to have my op-ed article featured in USA Today in honor of #AAPI Month and Mental Health Awareness Month!!  The article is an excerpt from my one woman show “Holy Shitake:  A Wok Star is Born” currently in development at Theater Mu, an AAPI Theater based in my hometown of Minneapolis.  Click here if you’d like to view the video of my staged reading of the show.

Sharing my family’s sad yet ultimately uplifting memories in the article, I wanted to share my late mother Leeann’s delicious recipe for Pineapple Fried Rice.  She taught me how to make this easy and yummy recipe when I was a little girl.  She always loved to treat her family and friends and serving this rice in a pineapple shell was an extra heap of love and care she’d bestow upon her guests.

thai-pineapple-fried-rice Pineapple Fried Rice

Ingredients

1 whole pineapple

1 teaspoon salt, divided

Dash of white pepper

2 large eggs, slightly beaten

2 tablespoons oil, divided

3 cups (450 g) cooked and chilled white rice

2 tablespoons soy sauce

1 cup (150 g) cubed cooked chicken breast

1 cup (150 g) cubed cooked shrimp

6 white button mushrooms, sliced

½ cup (75 g) fresh or thawed frozen peas

2 green onions (scallions), finely chopped, plus more for garnish

Salt and white pepper

Instructions

  • Cut the pineapple in half lengthwise and remove the fruit from the middle. Cut out the eyes and core. Set the pineapple shell aside. Dice the pineapple fruit. Dry the diced pineapple with paper towels.
  • In a medium bowl, add ½ teaspoon salt and pepper to the eggs.
  • Heat half the oil a wok or skillet over medium heat. Add the eggs and stir-fry until the eggs are thickened throughout but still moist. Remove the eggs from the wok or skillet and set aside. Wash and thoroughly dry the wok or skillet.
  • Heat the remaining oil in the wok or skillet over medium-high heat. Add the rice and stir-fry for 2 minutes. Add the soy sauce, shrimp, chicken, mushrooms, peas and the remaining 1 teaspoon salt and stir-fry for 2-3 minutes. Add the reserved eggs, pineapple and green onions and stir-fry for 30 seconds. Season to taste with salt and white pepper.
  • Scoop the fried rice into the pineapple shells and garnish with more green onion. Serve immediately.
  • COOK’S NOTE: For best results, rice should be chilled in a refrigerator over night before cooking this dish.