• 6c3bdb1e7245075ccbfb8d19584bafaa

Thai Pineapple Fried Rice

Golden grains of rice jeweled with chunks of juicy pineapple and cashews.

Prep
Cook
Serves 6people
Ingredients
2-3
tbsp oil
3-4
cups cooked rice, refrigerated
3
tbsp soy sauce
2
tsp curry powder
2
 shallots, finely chopped
3
cloves garlic, finely chopped
1
red or green chili, thinly sliced, or 1/2 teaspoon chili flakes
1/4
cup vegetable stock
1
egg
1
small carrot, grated (about 1/4 cup)
1/2
cup frozen peas
1
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
Freshly squeezed lime juice, optional
3
spring onions, finely sliced
1/3
cup fresh cilantro
Directions
1.
Mix 1 tablespoon oil with the rice and set aside.
2.
Drizzle 1 to 2 tablespoons oil in a wok 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 TBSP at a time, to keep ingredients sizzling.
3.
Crack the egg into wok and scramble.
4.
Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
5.
Now add the rice, pineapple chunks, currants and cashews. Mix together soy sauce with curry powder and drizzle 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. (Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, push ingredients aside and add a little more oil to the pan to give rice that special "shine" you see in restaurant fried rice.)
6.
Remove from heat. Add salt or soy sauce to taste. Top with spring onions and coriander.

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