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PINEAPPLE-CURRY FRIED RICE INSPIRED BY FOOD WARS!: SHOKUGEKI NO SOMA

Picture for Pineapple-Curry Fried Rice inspired by Food Wars!: Shokugeki no Soma

3,080,335 views  If you're looking for unique humor, delicious-looking food, and rampant cartoon sexualization, look no further than Food Wars!: Shokugeki no Soma. In this culinary fist fight, the owner of the oldest restaurant in Chinatown whips up a sweet and salty ensemble purported to have "advanced Chinese cuisine". Could pineapple fried rice possibly live up to the hype? Check out all 3 seasons of Food Wars! on Crunchyroll.

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INGREDIENTS

Dried Chinese chilis

1 tsp coriander seeds

1 tsp cardamom

2 tsp cumin seed

1 tsp mustard seeds

1 tsp peppercorns

1 stick crushed cinnamon

1 tbsp grated ginger

1 tbsp grated turmeric

2 cups short grain rice

4 cups water

1 Pineapple

2 eggs

Vegetable oil

1 red pepper

1 carrot

1 bird’s eye chili (optional)

1 clove crushed of garlic

Kosher salt

1 tbsp rice wine vinegar

1 tbsp fish sauce

1 tbsp sesame oil

1 tbsp soy sauce

Green onions

Chopped cashews

DIRECTIONS

1.

First we are going to toast and grind our spice mixture. In a saucepan, combine a few chinese chilis, coriander seed, cardamom, cumin seed, mustard seeds, crushed cinnamon stick, and peppercorns. Cook over high heat until fragrant and slightly smoking, and then add to spice grinder, grind, and set aside.

Dried Chinese chilis

1 tsp coriander seeds

1 tsp cardamom

2 tsp cumin seed

1 tsp mustard seeds

1 tsp peppercorns

1 stick crushed cinnamon

2.

Next add short grain rice and water to a pan that you’re going to cover tightly and place in a 325°F for 5 minutes longer than the specified boiling time. Once cooked, spread rice on a baking sheet to cool for an hour.

2 cups short grain rice

4 cups water

3.

Prep all of your accoutrements. Chop your red peppers, carrots, green onions, chopped cashews, and bird’s eye chili.

1 red pepper

1 carrot

1 bird’s eye chili (optional)

Green onions

Chopped cashews

4.

Slice pineapple in half. Place a cut skin deep around the pineapple and score at 2 cm wide intervals, and scoop out into a bowl and set aside.

1 Pineapple

5.

In a wok, heat vegetable oil over maximum heat. Add beaten eggs to the wok and cook until just barely set and then add your chopped red pepper, carrot, and bird’s eye chili. Add grated ginger, grated turmeric, and crushed garlic. Give it a good mix before adding all of the rice.

3 tbsp Vegetable oil

2 eggs

1 tbsp grated ginger

1 tbsp grated turmeric

1 clove crushed of garlic

6.

Next add a little bit of our spice powder, some kosher salt, rice wine vinegar, fish sauce, sesame oil, and soy sauce.

Kosher salt

1 tbsp rice wine vinegar

1 tbsp fish sauce

1 tbsp sesame oil

1 tbsp soy sauce

7.

Stir and continue to cook over a high heat before adding pineapple. Add some chopped green onions and some chopped cashews.

8.

Make sure that you slightly undercook the rice because we’re going to steam cook it a little bit more in our hollowed out pineapple.

9.

Salt both sides of your pineapple.

10.

Fill one half of the pineapple with all of the rice, and form it into a mound. Cover with the other side of the pineapple and place in a 375°F oven for 30 minutes.

11.

Generously butter a bowl.

12.

Take the pineapple out of the oven and scoop rice into buttered bowl. Place a plate upside down on top of the bowl, and while holding the bowl and plate, flip over so the plate is on the bottom and the bowl is on top. Lay the Pineapple stem at the top for aesthetics. Dig in and enjoy!

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