Pineapple-Infused Baked Rice: A Chinese New Year Delight

Ingredients 0/10

Step 1

Rins the jasmine rice and cooking it in your rice cooker with the right amount of water—just follow your rice cooker's usual timing, about 15 to 20 minutes. While the rice is cooking, preheat your oven to 300°F (150°C).

Step 2

Slice the pineapple in half lengthwise and carefully scoop out the flesh, leaving a thin layer attached to the skin so the bowls hold their shape. Chop about half a cup of the pineapple flesh and set it aside in a bowl; save the rest for another use. Place the empty pineapple shells on a baking sheet and pop them in the oven for around 5 minutes, just until they start smelling sweet and fragrant. Then take them out and crank the oven up to 350°F (175°C).

Step 3

In a nonstick skillet, heat 2 tablespoons of vegetable oil over medium heat. Pour in your beaten eggs and cook them gently until they're just set, about 5 minutes. Transfer the cooked eggs to a plate and chop them into small pieces. Use a spatula to fluff up your cooked rice so it’s nice and light.

Step 4

Cook the Chinese sausage in a dry skillet over medium heat until the fat renders out and the sausage browns, about 5 minutes. Scoop the sausage out into a bowl but keep the flavorful fat in the pan. Add the remaining 2 tablespoons of oil to the skillet and heat it up. Toss in the chopped carrot and stir it around for about a minute. Then add the onion, peas, and corn, and stir-fry everything until the onion becomes soft and translucent, around 3 to 5 minutes.

Step 5

Add half of the rice to the skillet and stir everything together well. Then add the rest of the rice, followed by the chopped eggs, cooked sausage, and pineapple chunks. Mix everything gently but thoroughly so all the flavors come together.

Step 6

Finally, spoon the fried rice into the pineapple shells and cover each one loosely with foil. Bake in the oven for about 15 minutes until everything is warmed through and the flavors meld together. Serve and enjoy!