Cooking With Beer – Sierra Nevada Hazy Little Thing Pineapple Fried Rice

(Courtesy Sierra Nevada Brewing)

Festive foods take on new meaning when made with serious craft beer. And who doesn’t like a dish that can turn leftovers into something special.

This tasty recipe comes our way from Chico, California-based Sierra Nevada Brewing by way of @the.beer.belly and it uses the brewery’s Hazy Little Thing IPA, a 6.7% ABV Hazy India Pale Ale with a fruit-forward flavor that has spawned an entire family of variations.

This dish is tropical, spicy-sweet, and ridiculously easy to make—even without a trip to the grocery store.

So let’s do this!

Sierra Nevada Hazy Little Thing Pineapple Fried Rice

Ingredients

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, chopped (substitute with cooked pork, tofu, or your choice of protein)

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add rice, frozen vegetables, soy sauce, and chili sauce. Cook, stirring to warm vegetables and coat rice, about 5 minutes.

Step 4

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.

Step 5

Serve topped with sunny-side-up egg and green onions.

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