Festive foods take on new meaning when made with serious beer. And who doesn’t like pineapple fried rice especially when it’s made with the right beer?
This tasty recipe, which will put your leftovers to good use, comes our way from Sierra Nevada Brewing, but it originated at Beer Belly, an Instagram site that knows what it’s doing.
And it uses Sierra Nevada’s bestselling Hazy Little Thing IPA, a terrific 6.5% ABV India Pale Ale that really adds something special to this sweet and spicy dish.
So let’s do this!
Sierra Nevada Hazy Little Thing Pineapple Fried Rice
1/4 cup Hazy Little Thing IPA
1 cup canned pineapple, drained and diced
2 tbsp neutral cooking oil, like canola
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 cup leftover cooked chicken, pork, or tofu)
3 cups cooked rice, day-old preferable
1 cup frozen vegetables, like peas, carrots, or green beans
2 tbsp soy sauce
1 tbsp chili sauce like sriracha, or hot sauce
2 eggs, one beaten, one sunny side up
2 green onions, sliced
Place pineapple in a bowl and pour over Hazy Little Thing. Cover, chill, and let sit for at least 1 hour, up to 1 day.
Heat oil in a large skillet or wok over medium-high heat. Add onion and red bell pepper, cook for 5 minutes. Stir in garlic, protein, and reserved pineapple. Add a splash of beer. Season, stir, and simmer until most of the liquid has evaporated, about 3 minutes.
Add rice, frozen vegetables, soy sauce, and chili sauce. Cook, stirring to warm vegetables and coat rice, about 5 minutes.
Push rice to one side of the skillet and add beaten egg to the other. Season egg and stir until almost cooked through, then gently mix with the rest of the rice. Taste and season if necessary.
Serve topped with sunny-side-up egg and green onions.
Want more beer related recipes? We’ve got them…