Fried rice with cuttlefish, pineapple and dill

Fried rice with cuttlefish, pineapple and dill

By
From
KOTO
Photographer
Michael Fountoulakis

Fried rice is an excellent way to use up old rice. When steaming rice, I always add extra for the next day’s breakfast or lunch. Store leftover rice, covered, in the refrigerator.

Ingredients

Quantity Ingredient
600g cuttlefish
1 tablespoon fish sauce
1/2 tablespoon vegetable oil
3 eggs, lightly beaten
2 tablespoons Annatto oil
1/2 pineapple, cut into bite-sized chunks
100g podded peas, blanched
6 cups cold cooked rice
1 cup roughly chopped dill soy and chilli dipping sauce, to serve

Method

  1. Clean the cuttlefish by opening the body and removing the hard cuttlebone. Remove the ink sac and tentacles. Separate the tentacles by cutting them off just below the ink sac. The ‘beak’ (the hard core) inside the tentacles should now easily pop out if you press with your fingers. Discard the ink sac and beak. Rinse the cuttlefish body and tentacles under cold water, pulling off any outer mauve-coloured membrane. Drain and pat dry. With a sharp knife, score the cuttlefish body, then cut into 3 cm strips. Cut the tentacles into 3 cm lengths. Marinate in the fish sauce for 10 minutes.
  2. Heat the vegetable oil in a wok. Pour the eggs over the base of the wok and cook for 1–2 minutes, rotating the wok to ensure the omelette cooks evenly. Remove from the wok and when cool enough to handle, chop into bite-sized pieces.
  3. Wipe out the wok and return to the heat. When hot, add the cuttlefish. Keep the cuttlefish moving to prevent it from sticking and to cook it evenly. When opaque, remove the cuttlefish from the wok and set aside.
  4. Place the wok back on the heat. Add the annatto oil and pineapple. Toss the pineapple for 3 minutes, until slightly coloured. Quickly add the peas and rice. Keep tossing the ingredients as the rice will stick easily at this stage, ensuring all the rice grains are coated with annatto oil. When the rice has heated through, return the cuttlefish to the wok along with the cooked egg and chopped dill. Toss to mix and then remove from heat.
  5. Place the rice onto a large platter and serve with soy and chilli dipping sauce on the side.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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