Thai Pineapple Fried Rice
- 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
- 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.