Thai Fried Rice With Pineapple and Prawns
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The Spruce / Maxwell Cozzi
Nutrition Facts (per serving) | |
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396 | Calories |
14g | Fat |
55g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 396 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Cholesterol 82mg | 27% |
Sodium 1196mg | 52% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 3g | 11% |
Total Sugars 16g | |
Protein 14g | |
Vitamin C 21mg | 104% |
Calcium 80mg | 6% |
Iron 3mg | 18% |
Potassium 429mg | 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
For Stir-Fry Sauce:
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3 tablespoons fish sauce
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1 tablespoon soy sauce
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2 teaspoons Thai curry powder, or regular curry powder
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1/2 teaspoon sugar
For Thai Fried Rice With Prawns:
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3 to 4 cups cooked rice, preferably several days old
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3 tablespoons vegetable oil, divided
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1/4 cup shallots, finely chopped
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4 cloves garlic, finely chopped
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1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile flakes
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1 1/2 cups diced red or green bell pepper, optional
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1/4 cup chicken stock, divided
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1 large egg
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1 small can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks
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1/2 cup frozen peas
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1/4 cup raisins, or currants
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1/2 cup roasted, unsalted cashews
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2 to 3 spring onions, finely sliced, for garnish
Steps to Make It
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Gather the ingredients.
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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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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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.
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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
Tip
- 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).
Do You Have to Use Day Old Rice for Fried Rice?
It is best to use leftover day-old (or two) rice for your fried rice. You will find that leftover chilled rice fries better than a batch of newly cooked rice. Fresh rice ends up clumping and does not have the firm texture that leftover rice provides.