|Nutritional Guidelines (per serving)|
|Servings: 5 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 129g||47%|
|Dietary Fiber 7g||25%|
|*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 classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun.
- 2 to 3 tablespoons oil
- 3 to 4 cups cooked rice (preferably several days old)
- 3 tablespoons soy sauce (substitute fish sauce if non-vegetarian)
- 2 teaspoons curry powder
- 2 shallots (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 red or green chili (thinly sliced) or 1/4 to 3/4 teaspoon dried crushed chili flakes
- 1/4 cup vegetable stock or mock chicken stock (or regular chicken stock if non-vegetarian)
- 1 egg (vegans can omit)
- Optional: 1 small carrot (grated, about 1/4 cup)
- 1/2 cup frozen peas
- 1 small can pineapple chunks (drained) or 1 1/2 cups fresh pineapple chunks
- 1/4 cup currants or raisins
- 1/2 cup roasted unsalted whole cashews
- Optional: freshly squeezed lime juice
- 3 spring onions (finely sliced)
- 1/3 cup fresh cilantro leaves
Mix 1 tablespoon oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce or fish sauce together with the curry powder.
Drizzle 1 to 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chili, stir-frying until fragrant, about 1 minute.
Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling.
Crack the egg (if using) into wok and stir quickly to cook (as though you are scrambling eggs).
Add the carrot, if using, and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
Now add the rice, pineapple chunks, currants, and cashews.
Drizzle the soy/fish sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy.
If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
To serve, scoop rice onto a serving platter (or into a carved-out pineapple). Top with spring onions and cilantro.
- Vegans may omit the egg without losing the flavor or nutrients of this great dish as tasty cashews provide the main protein source.