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Thai Heavenly Pineapple Fried Rice
OfRecipes
PREP TIME
0分钟
COOK TIME
0分钟
COURSE
Savory Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
亚洲食物Recipes
SERVINGS
1People
CALORIES
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- 3cups
cooked rice, preferably several days old (If fresh, you can leave it for about an hour or more uncovered in the refrigerator)
- 0.25cup
vegetable or chicken stock
- 0.5cup
frozen peas
- 2
finely chopped shallots
- 1
small can pineapple chunks - drained
- 3
finely sliced spring onions
- 3
finely chopped garlic cloves
- 3Tbsp
酱油
- 1
red or green chili, thinly sliced
- 1
蛋
- 1
1 small carrot, grated (optional)
- 0.25cup
raisins
- 0.5cup
roasted unsalted whole cashews
- 0.3cup
fresh coriander
- 2tsp
curry powder
- Mix 1 Tbsp of oil with rice and use your fingers to separate the chunks into grains then set aside.
- Stir the soy sauce with the curry powder in a cup.
- Drizzle 1 to 2 Tbsp of oil in a large frying pan or a wok over medium-to-high heat.
- Add the following: shallots, garlic, and chili, and stir fry for 1 minute.
- Whenever the pan becomes dry, add a little bit of stock (1 Tbsp at a time).
- Crack the egg to the pan and stir quickly to cook (as if you were making scrambled eggs).
- Add the carrot (optional) and peas then stir fry for 1 to 2 minutes, and add more stock if necessary.
- Now add the rice, pineapple chunks, cashews, and raisins.
- Drizzle the soy sauce mix with curry powder over and stir fry to over medium high to high heat until the rice begins to make popping sounds (about 3 minutes).
- Avoid adding any stock from this step on, or the rice will turn out soggy.
- Remove from heat.
- Taste the saltiness, and add a few shakes of salt or instead place up to 2 Tbsp of soy sauce. (If it happened to get over-salted add a squeeze or two of lime juice.)
- Scoop rice mix onto a serving plate (or in a carved-out pineapple) and top it with spring onions and coriander.
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