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Bagoong Pineapple Fried Rice

Print Recipe
Bagoong Pineapple Fried Rice
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp canola oil
  • 3 tbsp garlic minced
  • 1 medium White Onion chopped small
  • 1/4 cup Leeks finely chopped white parts only
  • 2 pcs green chilies finely chopped
  • 1 cup canned pineapple chunks
  • 4 tbsp fresh basil leaves roughly chopped divided
  • 3 tbsp bagoong
  • 1/4 tsp knob turmeric
  • 2 tsp thai sauce
  • 1 tsp Salt
  • 2 cups steamed short-grain white rice preferably a day old
  • 1 1/4 cup pineapple juice
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 tbsp canola oil
  • 3 tbsp garlic minced
  • 1 medium White Onion chopped small
  • 1/4 cup Leeks finely chopped white parts only
  • 2 pcs green chilies finely chopped
  • 1 cup canned pineapple chunks
  • 4 tbsp fresh basil leaves roughly chopped divided
  • 3 tbsp bagoong
  • 1/4 tsp knob turmeric
  • 2 tsp thai sauce
  • 1 tsp Salt
  • 2 cups steamed short-grain white rice preferably a day old
  • 1 1/4 cup pineapple juice
Instructions
  1. Select [SAUTE] function on the Instant Pot. When HOT appears on the screen, heat the oil and saute white parts of leeks, onion, and the pineapple. Next add the turmeric and garlic. Saute until translucent. Add bagoong, fish sauce, salt, basil, and day-old rice. Mix well until all rice is evenly coated. Add the pineapple juice and mix again.
  2. Pressure cook the rice. Lock the lid into place. Select [PRESSURE COOK] , and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid.
  3. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot.
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