This curry flavored rice is easy to make and so delicious, your whole family will love it. This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. It is traditional to add pineapple chunks to curried rice, and I find this makes for the most wonderful tasting results. Currants or raisins are also added, adding a hint of sweetness to this savory dish, and a handful of cashews adds that special crunch. This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try - you'll love it!
- 1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks)
- 3-4 cups rice (cooked, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- Optional: handful raw shrimp (generous amount, shells removed)
- 3-4 tbsp. chicken stock (or vegetable stock, if vegetarian/vegan)
- 2 shallots (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 chili (red or green, thinly sliced, or 1/4 to 3/4 tsp. dried crushed chili - chili flakes)
- 1 egg (can omit if vegetarian or vegan)
- 1/2 cup peas (frozen)
- Optional: 1/4 cup small carrot (small, grated)
- 1/4 cup raisins (or currants)
- 1/2 cup whole cashews (whole, roasted unsalted)
- 3 spring onions (finely sliced)
- 1/3 cup coriander (coriander)
- For the Stir-Fry Sauce:
- 2 1/2 tbsp fish sauce (or 3 tbsp. soy sauce if vegetarian)
- 2 tsp. Thai curry powder (or regular curry powder)
- If using old rice, pour 1-2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
- 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). Also add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep ingredients sizzling).
- Push ingredients aside and crack egg into wok, stirring quickly to cook (like making scrambled eggs).
- Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
- Now add the rice, pineapple chunks, cashews, and raisins/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. Add a little more oil if pan becomes too dry (this is how the restaurants achieve that special 'shine' on their fried rice).
- Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
- To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander. ENJOY!
*Note: Vegetarians/vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||12 g|