Thai Heavenly Pineapple Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Guide to Thai Cooking. Ingredients:
8 oz pineapple chunks, drained |
3 cups cooked rice |
3 tbsp. chicken stock |
1/2 cup shallots, thinly sliced |
3 cloves garlic, finely chopped |
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) |
1 egg |
1/2 cup frozen peas |
1 small carrot, grated (about 1/4 cup) |
1/4 cup currants |
1/2 cup raw cashews |
3 scallions, finely sliced |
1/3 cup fresh coriander |
2 tbsp fish sauce |
2 tsp. curry powder |
Directions:
1. 1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. 2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. 3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. 4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. 5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. 6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice dances (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. 7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. 8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!
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