Recipe for Pineapple Fried rice
Easy instruction on Thai style pineapple fried rice. Flavor will be bolder with a bit spicier compared to other fried rice recipes. Perfect entree or side with any braised dishes. Option for vegan version is included.
Prep Time 10 minutes
Cook Time 15 minutes
- 2 cup leftover rice
- 1 cup pineapple chopped
- 1 egg
- 6 medium shrimps optional, skip if vegan
- 0.5 cup cashew unsalted
- 0.5 tsp curry powder
- 3 Tbsp finely chopped scallion
- 2 cloves garlic
- 0.25 onion
- 1 Tbsp fish sauce
- 2 Tbsp cooking oil
- salt & pepper to taste
- a few leaves of cilantro optional
- lime wedges optional
Core, cut and cube pineapple. Season with some sprinkle of salt.
Cut shrimps into chunks.
Finely crush/mince garlic. Chop onion and scallion.
Bring a wok or deep large sauce pan over medium-high heat.
When pan is hot, pour in oil, whirl and stir to cover pan surface.
When oil is hot enough (3-5), add garlic, onion and cashew.
Keep stirring until fragrance is giving off, then add the chilled left over rice.
Stir, mix and fold well. When the rice is hot, add fish sauce.
Keep Fold-stirring well until rice is dried up a little bit.
Now add curry powder. Fold and mix well until all the rice bits are lightly yellowish with deeper scent.
Add chopped shrimp (if use) and pineapple chunk now.
Keep stir-frying until everything became dry enough(no more visible liquid/wetness).
Crack 2 eggs into the pan. When cook, fold to mix in with rice.
Adjust seasoning to taste with salt/pepper, then add chopped scallion.
Stir-frying until scallion wilt a bit.
Serve hot with some cilantro and lime wedge as garnishment