Rum Fried Rice with Dragonfruit



Rum rice

  • 2 cups jasmine rice
  • 1 1/2 cups water
  • 1/2 cup dark rum
  • 1 teaspoon salt
  • 2 tablespoons white soy sauce (regular is fine, too)

Orange edamame

  • 1 pound shelled edamame
  • 1 cup fresh squeezed orange juice
  • 1 tablespoon olive oil
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons orange zest

Pineapple rum sauce

  • 1/2 cup rum
  • 2 cups pineapple, small diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt


  • dragon fruit
  • Thinly sliced fresh ginger
  • chopped scallions


For the rice

  1. Combine rice with water, salt, rum and soy sauce in a rice cooker and cook according to directions. To cook over stovetop, combine in a pot and cover. Bring to boil over high heat, then reduce to simmer for 15 minutes. Remove from heat and let sit covered for an additional 10 minutes.

For the edamame

  1. Mix all ingredients and let marinate overnight.

For the rum sauce

  1. Heat olive oil in sauté pan over high heat. Add pineapple and let cook undisturbed 3-4 minutes until caramelized.

  2. Add rum and cook until reduced.

For the fried rice

  1. Mix rice with edamame. Heat 2 tablespoons canola oil in sauté pan over high heat. Add rice and let cook undisturbed for 4-5 minutes until a crust has formed on the bottom and the rice is fully heated. Drizzle with pineapple rum sauce. Season with additional salt and pepper to taste.
  2. Garnish with a dragon fruit by slicing it into 1/2-inch-thick round slices and diced pieces for color.
Daphne Cheng1 Comment