This Sheet-Pan Fried Rice Recipe Gets Its Bold Flavor from Fermented Pineapple Relish
Fermentation may sound intimidating, but it’s actually more of a set-it-and-forget-it culinary technique wherein time does most of the work.
In this recipe, a fermented Pineapple Shiso Relish develops at room temperature — creating a bold, complex ingredient that elevates sheet-pan fried rice.
Bold yet balanced, the relish spotlights purple shiso: a Japanese herb known for its vivid color, antimicrobial properties and vibrant mint-meets-basil flavor. (Shiso is grown in the Hydroponic Garden at ICE’s New York campus — get a peek in the video below.)
Paired with mirin, garlic, pineapple and jalapeño, the fermented relish is a masterclass in sweet, spicy and savory synergy.
Once the ingredients are combined, salt initiates lacto-fermentation by drawing moisture and encouraging beneficial bacteria to develop. Meanwhile, the shiso’s natural antioxidants help maintain brightness and prevent off-flavors.
After just a few days at room temperature, the result is a punchy, aromatic relish with a tart kick and complex umami — perfect for adding dimension to even the simplest dishes… like fried rice.
Folded into rice alongside red bell pepper, toasted cashews and caramelized onion, the relish is more than just a condiment; it serves as the flavor base for fried rice. (Like the relish, the Fermented Pineapple & Toasted Cashew Fried Rice is also hands-off — the ingredients are combined and baked on a sheet tray.)
Together, the pineapple shiso relish and fried rice show how patience and thoughtful preparation can transform simple ingredients into a vibrant, restaurant-worthy meal. Get the recipe below.
Ingredients
Pineapple Shiso Relish
Yield: 1 quart-sized jar
- 2 cups fresh purple shiso leaves
- 1 ripe pineapple, diced
- 1 jalapeño, diced
- 3 garlic cloves, smashed
- 1 tablespoon mirin
- 1 tablespoon sea salt
- filtered water, to cover
Fermented Pineapple & Toasted Cashew Fried Rice
Yield: 6 cups
- 3 tablespoons vegetable oil
- 1 cup cashews
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 3 cups cooked day-old white rice
- 4 scallions, sliced
- 1 teaspoon sea salt, or to taste
- 2 cups pineapple shiso ferment
Directions
Pineapple Shiso Relish
- Add all ingredients (except water) to a medium bowl.
- Massage 1 minute and allow mixture to rest a few minutes.
- Transfer contents to a sterilized, quart-sized glass jar with any residual liquid.
- Add fermentation weight and cover with water until level reaches ½-inch below the lower rim.
- Attach air lock lid and ferment at room temperature 5 to 7 days.
- Refrigerate for extended storage. (Ferment is best consumed within 1 month.)
Fermented Pineapple & Toasted Cashew Fried Rice
- Preheat oven to 375º F. Insert sheet pan into oven while it heats.
- Line hot tray with parchment paper.
- Mix all ingredients (except pineapple shiso ferment) in a large bowl.
- Spread onto tray and bake 20 to 25 minutes.
- Fold in pineapple shiso ferment before serving.
A Note From Our Chef
Pineapple Shiso Relish recipe created in collaboration with ICE Health-Centered Culinary Arts student Kriti Gupta.
