THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
PINEAPPLE FRIED RICE (THAI)
Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 15
Steps:
- Heat oil in a wok or large non stick skillet over high heat.
- Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 1 minute.
- Add peas, stir for 30 seconds.
- Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
- Add pineapple, stir for just 30 seconds to warm through.
- Stir through green onions then serve!
Nutrition Facts : Calories 187 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 322 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
THAI FRIED RICE WITH PINEAPPLE AND CHICKEN
This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.
Provided by eatvancity
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
- Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
- Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
- Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g
THAI PINEAPPLE FRIED RICE
Thai Pineapple Fried Rice is a super quick recipe that's delicious because of all the sweet and spicy flavours. Pair it with a spicy stir fry for a fantastic weekday meal.
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 20
Steps:
- Watch the video above if you'd like to make pineapple boats. It has detailed instructions.
- Heat oil in a wok and add minced garlic. Keep the flame on high. Allow the garlic to slightly brown. Add chopped ginger, onion, celery and chillies. Stir fry till onions start to gain colour.
- Add chopped carrot and bell pepper, saute for 2 minutes. Add peas, corn and pineapple and stir fry for 2-3 minutes until peas and corn are cooked.
- Add cumin, chilli powder, turmeric, coriander powder and soy sauce. Season with salt and white pepper. Mix it well so that it coats the vegetables.
- Reduce flame to low and add the cooked rice. Toss and mix to combine all the ingredients well. Adjust the seasoning if necessary. Serve hot and enjoy
Nutrition Facts : Calories 296 kcal, Carbohydrate 39 g, Protein 5 g, Fat 15 g, SaturatedFat 1 g, Sodium 726 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
VEGETARIAN THAI PINEAPPLE FRIED RICE
Steps:
- Gather the ingredients.
- Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
- In a cup, stir the soy sauce together with the curry powder. Set aside.
- Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
- Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
- Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
- Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
- Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
- Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
- Mix well until the rice is of an even color. 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, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
- Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.
Nutrition Facts : Calories 359 kcal, Carbohydrate 53 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, Sodium 595 mg, Sugar 14 g, Fat 14 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
THAI CURRY FRIED RICE WITH PINEAPPLE
Steps:
- Gather the ingredients.
- If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
- Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling).
- Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
- Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
- Add the rice, pineapple chunks, cashews, and raisins/currants.
- Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)-about 3 minutes.
- Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice .
- To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
- Enjoy!
Nutrition Facts : Calories 514 kcal, Carbohydrate 93 g, Cholesterol 70 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, Sodium 1147 mg, Sugar 32 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
PINEAPPLE THAI RICE
Steps:
- Place green onions, chili pepper, and cilantro in a food processor and process until finely chopped.
- Prepare rice according to package directions.
- While rice is cooking, mix pineapple tidbits and reserved 1/4 cup juice with chopped ingredients in a small bowl.
- Heat oil in a large skillet on medium heat and add garlic. Saute garlic for 30 seconds. Add soy sauce and pineapple mixture to skillet, and heat to a boil. Remove from heat and add shrimp to skillet. Stir to heat shrimp. Fold in hot cooked rice.
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- This makes a large serving of rice and a big Wok is needed, if you are using a large saute pan instead, then divide the recipe in half and make 2 batches. Have all your ingredients prepped first.
- To hollow out the pineapple, cut in half and score horizontally across to cut into chunks. Then cut out the core and scoop out the pineapple chunks. Drain all the juice from the pineapple shell as well as from the pineapple chunks. The juice will make the rice mushy, but can be saved for a refreshing juice, cocktail, or in a smoothie.
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Estimated Reading Time 2 mins
- Have a Thai feast at home tonight! This simple Pineapple Thai Rice with jasmine rice is your solution to making a delicious and filling meal with all of your favorite takeout flavors. Step 1
- Place cilantro, green onions and chili pepper in a food processor and process until finely chopped. Step 3
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Estimated Reading Time 8 mins
- Heat oil in a large wok on high heat. Add onion, garlic, cashew nut and chilli flakes. Sauté for a few seconds until glazed. Reduce heat to medium and cook for a minute or two until onion is glossy and starting to caramelize.
- Push onion mix to one side of the wok and add the whisked eggs. Cook for a few seconds, breaking them apart and cooking the raw bits until you have a just cooked scramble. Mix it with the rest of the onion mixture.
- Add mushroom, prawn, pineapple, peas and spring onion. Increase heat to high and stir-fry for 10-15 seconds until glazed.
- Add rice, sauces, spice and seasoning. Toss and mix well, cooking on high heat for a maximum of 1-3 minutes until everything is coated and heated through. Reduce heat to medium if you feel the bottom is starting to stick but make sure you are tossing and turning rapidly to avoid that sticking.
THAI PINEAPPLE FRIED RICE RECIPE » EXOTIC AND ELEGANT
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- Scoop the flesh out of the Pineapple half and dice about a half cup or so of the flesh, reserving the remainder for other uses.
- Heat a tablespoon or so of oil in a sauté pan over a medium flame, then briefly stir-fry the ham, chopped mushroom and red pepper.
- Finally, add the rice and the pineapple, stir-frying until all is heated through, then transfer the contents to the pineapple shell.
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- Cut up ingredients - slice chicken tenderloins, mince garlic and onions, dice pineapple, and slice green onions. Remove cooked rice from refrigerator and fluff using a spoon or fork so that it is not clump up together.
- Prep all ingredients and move them next to the stove. Add 1 tbsp vegetable oil to a large wok or skillet, and heat wok or skillet on medium.
- Add eggs to wok/skillet, once they are fairly cooked at the bottom (should still be runny on top), flip and cook the other side. Break eggs into smaller pieces and once eggs are no longer runny but still soft, remove from heat promptly.
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