Thai Pineapple Fried Rice

Thai Pineapple Fried Rice
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Votes: 1
Rating: 5
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This is our families favorite fried rice. The curry is certainly optional - I omit the curry if I am serving this as a side dish with another distinctly flavored food. Use what ever vegetables you like. Chicken, Shrimp or beef is optional but is a good addition. Preparing all the elements for this in advance is essential - the cook time is very quick and there is no time to stop and chop or measure."
Servings Prep Time
4 30
Cook Time
15
Servings Prep Time
4 30
Cook Time
15
Thai Pineapple Fried Rice
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is our families favorite fried rice. The curry is certainly optional - I omit the curry if I am serving this as a side dish with another distinctly flavored food. Use what ever vegetables you like. Chicken, Shrimp or beef is optional but is a good addition. Preparing all the elements for this in advance is essential - the cook time is very quick and there is no time to stop and chop or measure."
Servings Prep Time
4 30
Cook Time
15
Servings Prep Time
4 30
Cook Time
15
Ingredients
Servings:
Units:
Instructions
  1. Spread cooked and cooled rice on a sheet pan. Rub 1 tablespoon oil into the rice, separating the grains of rice. (This can be done in advance and stored in the refrigerator.)
  2. Mince together the shallots, garlic, ginger, and chili. Set aside.
  3. Mix together the chicken stock, soy or fish sauce, curry powder and sugar. - Set aside.
  4. Have all your other vegetables and meat ready. I prep all the vegetables and place on a sheet pan in the order that they will be added to the wok.
  5. Heat wok over high heat. Add 1 Tablespoon oil to a hot wok - swirl to coat sides. If using raw meat or shrimp cook quickly - stirring constantly - remove and set aside.
  6. Add 1 Tablespoon oil to the wok. Add the shallot, garlic chili mix - stir fry and push the mixture to the sides of the wok. Add beaten egg to the middle of the hot wok - chop the cooked egg into pieces and mix with the other ingredients.
  7. Add peanuts or cashews - cook 30 seconds Add vegetables, starting with the ones that take the longest to cook. Cook and stir for about another minute.
  8. Add soy sauce / chicken broth mixture - cook about 1 minute - do not over cook the vegetables.
  9. Add the pre-cooked meat - stir. Add prepared rice - stir fry by lifting and tossing the rice to combine. You can push the ingredients to the side and add a little more oil or broth if it is sticking.
  10. Add the peas, raisins, pineapple - stir to mix. Cook an additional 1 -2 minutes until everything is incorporated. You will hear rice popping.
  11. Do a taste test - add additional soy sauce if needed. To serve, sprinkle with green onions and cilantro.
Recipe Notes

Cooking time will vary depending on the size of your vegetables.

Cooking tip - if at any time the wok become too dry add a little stock or a touch of water instead of more oil.

Meat is optional - if using pre-cooked meat or shrimp add that along with the rice.

If making gluten free use either gluten free soy sauce or fish sauce.

 

 

 

 

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

Comments

Thai Pineapple Fried Rice — 3 Comments

  1. This is delicious! I made it tonight with pork and even my little ones who don’t usually eat peas and cooked carrots love it. It’s their first time with curry powder, too. This will definitely be a regular dinner for us and I can’t wait to take leftovers for lunch tomorrow.

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