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Black Pineapple Fried Rice with Piri Piri Sauce

Salmon Bowl JJ Johnson
Karsten Moran / New York Times
Cook Time:
25 mins
Prep Time:
15 mins

Chef notes

Our salmon bowl at Fieldtrip in New York City features a piri piri sauce that I first learned to make in Ghana. Now, I'm a huge fan of Nashville hot chicken, and the Nashville hot sauce is actually super similar in flavor to piri piri sauce; it just uses different peppers. The spice combines well with black rice, which naturally has a great bite to it, and some sweetness from the pineapple.


Fried Black Rice with Pineapple
  • 2 tablespoons olive oil
  • 1 large onion, diced (2 cups)
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 piri piri chile (aka Bird's eye chile), seeded and minced
  • 1 cup shelled edamame, cooked
  • 1/2 cup julienned carrot, julienned
  • 1 cup shredded savoy cabbage
  • 2 cups cooked black rice, refrigerated on a baking sheet for at least 2 hours
  • 1 cup bean sprouts
  • 1 cup small pineapple, diced
  • 2 scallions, sliced
  • 1/4 cup soy sauce
  • 1 teaspoon sweet chili sauce
Piri Piri Sauce
  • 2 cups extra-virgin olive oil, divided
  • 1 yellow onion, diced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 habanero pepper, minced
  • 4 piri piri chiles (aka Bird's eye chiles), minced
  • 6 plum tomatoes, diced
  • 2 tablespoons tomato paste
  • Juice and finely grated zest of 2 medium oranges
  • Kosher salt and freshly ground pepper


For the pineapple black fried rice:


Heat the oil in a large skillet or wok over medium-high heat. Add the onion and season with salt and cook, stirring often, until the onion has become translucent, 2 to 3 minutes.


Stir in the garlic and chile and cook until garlic is fragrant but not browned, 1 minute. Add the edamame, carrot and cabbage and cook, stirring continuously, until the vegetables are tender, 3 to 4 minutes.


Stir in the rice and cook over high heat, stirring to completely incorporate the rice and vegetables. Add the bean sprouts, pineapple, scallions and soy sauce. Cook over medium-high heat, stirring constantly until heated through, about 2 minutes.


Once all of the ingredients are heated through, press the rice mixture down with your spatula to toast and caramelize the rice. Let the packed rice sit for 2 to 3 minutes, then turn the rice, press and continue on the other side.


Remove from heat once the rice is sizzling hot and toss in the sweet chili sauce right before serving.

For the piri piri sauce:

In a large sauté pan, heat the 2 tablespoons of the olive oil over medium-low heat. Once the oil heats up, add in the onions, garlic, ginger and chiles and slowly cook, while stirring occasionally for 8 to 10 minutes, or until the vegetables are soft and the onions are translucent. Add in the chopped tomatoes and tomato paste and continue to cook until tomatoes are soft, about 5 minutes. Stir in the orange zest and juice to blend the sauce together. Lower the heat so the sauce slowly simmers. Once the juice is completely incorporated, slowly drizzle in the olive oil while whisking constantly to emulsify and remove from heat.

Set aside to cool and store in an airtight, nonreactive container. The marinade can be refrigerated for up to five days.