Pineapple Black Fried Rice Recipe


2 tablespoons olive oil

1 large onion, diced

Medium sea salt

2 cloves garlic, minced

1 Birdseye chili, seeded and minced

1 cup shelled edamame, cooked

1/2 cup julienned carrots

1 cup shredded Savoy cabbage

3 cups cooked black rice, refrigerated on a baking sheet for at least two hours

1 cup bean sprouts

One cup, small-diced pineapple

2 scallions, sliced

1/4 cup soy sauce

1 teaspoon sweet chili sauce


Pineapple Black Fried Rice Recipe

This recipe is from "Between Harlem and Heaven" by Chef JJ Johnson and Alexander Smalls. I met Chef in Aspen many years ago when he was one of the Best New Chefs for Food & Wine Magazine. We talked a lot about rice and the history of how rice has moved around the world. His knowledge was extensive and enlightening. His food is delicious! Simple ingredients that create complex tongue twisting flavors that amaze my palate. Keep in mind, I have learned that excluding ingredients creates subpar results when it comes to his recipes. This is a cookbook to have in your library.

1. Heat the oil in a Wok or large skillet over medium high heat

2. Add the onion and seasoned with salt and cook, toss and stir often. Cook until the onion has become translucent 

3. Add the garlic and chili and cook until the garlic is fragrant, but not browned

4. Add the edamame, carrot and cabbage and cook, stirring constantly until the vegetables are tender - about 3 to 5 minutes

5. Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables together

6. Add the bean sprouts, pineapple, scallions, and soy sauce

7. Cook over medium high heat, stirring constantly until heated through - about 2 to 3 minutes

8. Press the rice mixture down with your Wok spatula to toast and caramelize the rice

9. Let the rice sit for 2 to 3 minutes, then turn the race over press and continue on the other side for 2 to 3 minutes

10. Remove from the heat once the rice is sizzling, hot and toss in a sweet chili sauce right before serving