Thai Pineapple Fried Rice with Dutch Yellowtail + OMSOM
Taste the tropics with this tangy, tasty take on fried rice.
Thai Pineapple Fried Rice with Dutch 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 Dutch 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.