This Pineapple Fried Rice recipe is sure to impress your friends and family. It’s one of our favourites when we entertain. Everyone seems to love this colourful, flavourful dish.
Thai Pineapple Fried Rice
Ingredients
- 3 cups (750 mL) cooked, U.S. brown rice (preferably a day or two old)
- 3 tbsp (45 mL) oil
- 2 tbsp (30 mL) soy sauce
- 2 tsp (10 mL) curry powder
- 3 cloves garlic, finely chopped
- 1 red chili, thinly sliced
- 2 shallots, diced
- 3-4 tbsp (45-60 mL) vegetable or chicken stock
- 1 egg
- 1/2 cup (125 mL) salted cashews
- 1/2 cup (125 mL) frozen peas
- 1 whole pineapple, divided in half lengthwise & hollowed out (cut hollowed out pineapple into chunks)
- 3 spring onions, finely sliced
- 1/3 cup (75 mL) fresh cilantro
Directions
- Cook the rice according to the package directions. Set aside in the fridge overnight.
- When you’re ready to prepare the dish, drizzle 1 tbsp (15 mL) of oil on the rice and use your fingers to separate any chunks.
- In a cup, stir the soy sauce with the curry powder. Set aside.
- Add 1-2 tbsp (15 mL) of oil in a large frying pan over medium-high heat. Add garlic, chili pepper and shallots. Stir for a minute. If you need, add a bit of stock to prevent sticking.
- Crack an egg into the pan and stir quickly to cook.
- Toss in the cashews and peas. Stir for a minute (add more stock if needed).
- Add the USA brown rice.
- Add pineapple chunks (you may want to use less than the whole pineapple depending on its size) and drizzle the soy sauce mixed with curry powder. Gently stir over medium-high to high heat for about three minutes.
- Give it a taste! Adjust salt levels by adding soy sauce/salt and spice levels by adding more red chilis to suit your palate.
- Serve rice inside pineapple boats. Sprinkle with spring onions and cilantro.
Notes
Recipe courtesy of Solmaz Khosrowshahian, The Curious Creature
