Baked Pineapple Rice for the Lunar New Year

Ingredients

• 1 cup Thai jasmine rice
• ¾ cup water
• 1 pineapple
• ¼ cup vegetable oil, divided
• 2 eggs, beaten
• 1 link Chinese sausage, thinly sliced
• ¼ cup finely chopped carrot
• ¼ cup finely chopped onion
• ¼ cup green peas
• ¼ cup corn

Step 1

Rins the jasmine rice and cooking it in your rice cooker with the right amount of water, following the usual instructions—it should take about 15 to 20 minutes. While the rice is cooking, preheat your oven to 300°F (150°C). Cut a pineapple in half lengthwise and carefully scoop out the flesh, leaving a thin layer attached to the skin so the halves 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 hollowed pineapple halves on a baking sheet and pop them in the oven for around 5 minutes until they smell fragrant, then take them out.

Step 2

Turn your oven up to 350°F (175°C) now. Heat 2 tablespoons of vegetable oil in a nonstick pan over medium heat, pour in some beaten eggs, and cook until they’re set—about 5 minutes. Slide the eggs onto a plate and cut them into small pieces. Fluff the cooked rice with a paddle or fork to loosen it up.

Step 3

Cook the Chinese sausage in a dry skillet over medium heat until the fat renders out, about 5 minutes. Remove the sausage slices to a bowl but keep the flavorful fat in the pan. Add the remaining 2 tablespoons of oil to the skillet and heat it until it’s hot. Toss in the chopped carrot and stir for about a minute, then add the onion, peas, and corn. Keep stir-frying until the onions soften, roughly 3 to 5 minutes.

Step 4

Add half the rice to the pan and stir it well with the veggies, then mix in the rest of the rice. Stir in the egg pieces, sausage slices, and pineapple chunks evenly. Spoon this mixture into the pineapple shells, cover them loosely with foil, and bake in the oven for about 15 minutes until everything is heated through and ready to enjoy.