Fried Rice, Thai, Recipe
I love a good rice dish and this Thai Curry Pineapple Fried Rice does not disappoint! I made a dish similar to this one in my culinary arts program with one of my friends. The problem is, we didn’t measure anything or write the recipe down. It was so dang good.
I have wanted to recreate it at home but I couldn’t remember how I made it. So I was so excited when I found this recipe for Thai Pineapple Fried Rice on Cookie and Kate. Like always I made a few changes to the recipe but man is it amazing!
This rice is so refreshing and loaded with flavor. All of the ingredients really shine to make this dish unforgettable! It really doesn’t take that long to throw it together. It makes the perfect Summer meal. You just want to make sure that you cook the rice ahead of time and that it has time to cool down. If not, your rice will be mushy.
If you don’t have the ingredients at home, don’t walk, run to the grocery store. Believe me, it is worth the trip!
With love from my kitchen to yours,
Carrie
Thai Curry Pineapple Fried Rice
2 tbsp. of canola oil, divided
2 eggs, beaten
2 cups of fresh pineapple, chopped
1 large red bell pepper, diced
1 cup of green onions, diced
2 garlic cloves, minced
1/2 cup of unsalted raw cashews, chopped
3 cups of cooked brown rice, chilled
1 1/2 tbsp. of soy sauce
2 tsp. of sweet chili sauce
1 tsp. of curry powder
2 tbsp. of coconut milk
1 small lime
1/2 cup of cilantro, chopped for garnish
Instructions
1. Heat a large wok or skillet over medium-high heat. Add 1 tsp. of oil and the eggs. Stirring occasionally, scramble the eggs until lightly set. Transfer the eggs to a small bowl and set aside. If necessary, carefully wipe out the pan.
2. Add 1 tbsp. of oil, the red peppers, pineapple, and garlic to the pan. Saute until the liquid is evaporated and the pineapple starts to caramelize on the edges, about 3 to 5 minutes. Add the green onions to the pan with the pineapple mixture. Saute until the green onions until fragrant, about 30 seconds. Add the contents of the pan to the bowl with the eggs.
3. Add the remaining 2 tsp. of oil and stir in the cashews until they smell fragrant, about 30 seconds. Add the rice to the bowl and gently stir the rice until it is heated through, about 3 to 5 minutes.
4. Add the egg pineapple mixture from the bowl into the pan and stir to combine. Once the contents is heated through remove the pan from the heat. Stir in the soy sauce, sweet chili sauce, curry powder, and coconut milk. Squeeze the juice of the lime over the rice and gently stir to combine. Season with salt to taste and serve the rice with chopped cilantro over the rice.
This recipe was adapted from Thai Pineapple Fried Rice by Cookie and Kate.
Here are a few other recipes you might enjoy.
