Bring the sweet to the heat with Pineapple Gochujang Fried Rice. I love pineapple fried rice and I love gochujang flavor, and the two seemed like a natural to put together, even though they both originate from different cultures. Pineapple fried rice, more traditionally a Thai dish, and gochujang a common Korean ingredient are the keys to this hot and sweet and savory fried rice dish.
Feel free to substitute any protein for the tofu. I am a fan of it with my low-FODMAP, mostly-vegan diet, however I also occasionally eat seafood and I know this dish would be excellent with cooked shrimp included.
It’s important to cook and refrigerate the rice a day ahead (or use up a pot of rice that you steamed for another meal the day before). If you use freshly cooked rice, the kernels will hold onto their starch and make the stir-fry a sticky mess instead of nicely individually fried pieces.
I used gochujang paste, my homemade version without garlic. This is different than gochujang sauces, widely available in the market now, having varying ingredients making them more “pour-and-go”. If you have a gochujang sauce you’d like to use, then omit the oyster and fish sauces here.
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