I don't usually make a lot of extra rice because I like it fluffy and fresh, but fried rice is such a delicious treat that I sometimes make an exception. I mean, who wants to cook fresh rice when they're going to make fried rice? Not me.
This fried rice may sound a little weird because there's cucumber in it, but the cucumber is added right at the end so it doesn't even get warm. It's just there for a little extra crunch.
1 egg, beaten
2 tablespoons butter
1/2 large onion, minced
1 tablespoon ginger, finely minced or grated
3 or 4 cups rice, cooked and leftover is perfect
3 tablespoons chili garlic sauce
1 tablespoon fish sauce
1 cup canned pineapple tidbits, well drained
1/2 cucumber, chopped
1/2 cup cilantro, chopped, plus extra leaves for garnish
Lime wedges, for squeezing
Salt and pepper to taste
1. Start by scrambling the egg in a little of the butter. Set scrambled egg aside. Use a large frying pan or wok so you can reuse the pan to cook the whole fried rice.
2. Add the remaining butter to the pan and cook the onion and ginger until soft and fragrant, about 5 minutes.
3. Add the rice, chili garlic sauce, fish sauce, and pineapple. Warm and stir to combine.
4. Add the egg, 1/2 cup cilantro, and season to taste with salt and pepper.
5. Serve and garnish with cucumber, extra cilantro, and lime wedges. Enjoy!