Thai Pineapple Fried Rice with Yellowtail + OMSOM
Chef Emma Bilazarian
Taste the tropics with this tangy, tasty take on fried rice.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 2 serving
Ingredients:
- 2 tbsp / 30 ml avocado oil
- 2 fillets of Yellowtail in 1-in / 2.5 cm cubes
- 1 ½ cups / 312 g chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup / 78 g chopped green onions (about ½ bunch)
- 2 cups / 280 g cooked and chilled white rice
- OMSOM Vietnamese Lemongrass BBQ sauce
- 1 small lime, halved
- Salt, to taste
Preparation:
- Pour OMSOM sauce over the fillets and let marinate while preparing other ingredients, set aside.
- Slice your zucchini, carrots, spinach, and mushrooms, then saute them individually on medium-high heat in ½ tsp / 2½ ml of avocado oil and ¼ tsp / 1½ g of salt for each vegetable.
- Add 1 tbsp / 15 ml oil into a pan then add the fish and all the sauce with a ½ cup / 118 ml of water. Cook the fish on medium-high heat; it takes about 3 to 5 mins to cook it thoroughly. Reserve the sauce—this will be used for your bowl.
- Fry egg in 1 tbsp / 15 ml of oil until the whites are set.
- Reheat the rice and place it into a bowl. Add the meat, assorted vegetables, sauce, and egg on top of the rice. Serve.