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The Spruce / Maxwell Cozzi
Nutritional Guidelines (per serving) | |
---|---|
633 | Calories |
6g | Fat |
131g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 633 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 44mg | 15% |
Sodium 1011mg | 44% |
Total Carbohydrate 131g | 48% |
Dietary Fiber 7g | 26% |
Protein 16g | |
Calcium 115mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This special Thai fried rice recipe is simple to make and so delicious! It can be served either as a side dish or full course meal and makes a terrific addition to any dinner party or potluck.
This special fried rice includes juicy pineapple and plump shrimp or prawns in addition to vegetables, plus a touch of sweetness (currants or raisins) and crunch (cashews) for a taste sensation in every bite.
This is one of the signature dishes of Thailand, often served on a pretty platter or in a carved-out pineapple. It's a true crowd-pleaser and is sure to be a hit at your table.
Ingredients
- 3 to 4 cups cooked rice (preferably several days old)
- 1 small can pineapple chunks (drained, or 1 1/2 cups fresh pineapple chunks)
- Handful raw prawns or shrimp (shells removed or tail-on)
- 1/4 cup shallots (finely chopped)
- 4 cloves garlic (finely chopped)
- 1 red or green chili (thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chili flakes)
- Optional: 1 to 1 1/2 cups bell pepper (green or red, diced)
- 1/4 cup chicken stock
- 1 egg
- 1/2 cup frozen peas
- 1/4 cup currants or raisins
- 1/2 cup cashews (roasted unsalted)
- 2 to 3 spring onions (finely sliced)
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoon Thai curry powder (or regular curry powder)
- 1/2 teaspoon sugar
Steps to Make It
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Gather the ingredients.
The Spruce / Maxwell Cozzi
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If using leftover rice, oil your fingers with up to 1 tablespoon vegetable oil, then work through the rice with your hands, separating any chunks back into grains. Set aside.
The Spruce / Maxwell Cozzi
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Combine stir-fry sauce ingredients (fish sauce, soy sauce, curry powder, and sugar) together in a cup, stirring to dissolve. Set aside.
The Spruce / Maxwell Cozzi
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Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons of vegetable oil and swirl around.
The Spruce / Maxwell Cozzi
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Then add shallots, garlic, and chili, stir-frying for 1 minute.
The Spruce / Maxwell Cozzi
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Add bell pepper, if using, plus 1 to 2 tablespoons chicken stock. Stir-fry 1 to 2 minutes.
The Spruce / Maxwell Cozzi
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Add the shrimp plus chicken stock, 1 to 2 tablespoons. at a time, enough to keep ingredients sizzling. Stir-fry until shrimp turn pink and plump (2 to 3 minutes).
The Spruce / Maxwell Cozzi
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Push ingredients aside and crack the egg into the pan, stirring quickly to cook (like making scrambled eggs).
The Spruce / Maxwell Cozzi
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Add the rice, pineapple chunks, peas, and currants/raisins.
The Spruce / Maxwell Cozzi
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Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat. You want the rice to "dance" (make popping sounds) as it fries (5 to 10 minutes), or until rice has achieved desired lightness.
The Spruce / Maxwell Cozzi
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Toward the end of this cooking time, add the cashews.
The Spruce / Maxwell Cozzi
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Remove from heat. Taste-test for salt and flavor, adding more fish sauce until desired taste is achieved.
The Spruce / Maxwell Cozzi
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To serve, scoop rice onto a serving platter or in a carved-out pineapple boat if serving at a party. Top with spring onions and enjoy.
The Spruce / Maxwell Cozzi
Tips
- Always scrape from the bottom of the pan as you fry the rice. Avoid adding any more stock at this point, or your rice will become heavy; you want the pan hot and dry. However, you can push ingredients aside and add a little more oil to the pan or wok (this provides that special 'shine' you see in restaurant fried rice).