thai pineapple fried rice
Sometimes fried rice just fits the bill. It gives you that takeout flavor with all the carbs of the rice – so satisfying! This is a great fried rice recipe. Unfortunately, I don’t have a wok yet, but was able to cook this in a Dutch oven just fine. It takes a little bit of work once you add the rice to the hot pan. There’s lots of stirring required and sticky rice. But once you get the rice a bit crisped up, the sauce will resolve the sticky pot.
thai pineapple fried rice
Ingredients
- 4 TBSP olive oil
- 2 garlic cloves, minced
- 1 LB chicken breast, sliced 1/4" thin
- 1/3 cup onion, diced small
- 1 cup pineapple, sliced into small chunks
- 1/3 cup red bell pepper, diced
- 1/3 cup carrot, diced
- 1/2 cup green onion, sliced
- 2 cups cooked jasmine rice (see note)
- 2 eggs, whisked
- 1/3 cup cashews, chopped,
- 1 bunch cilantro, leaves chopped
- 1 lime, cut into wedged
Stir Fry Sauce
- 1 1/2 TSP yellow curry powder (see note)
- 1 1/2 TBSP sugar, or sugar alternative
- 1/2 TSP black pepper
- 1 TBSP fish sauce
- 2 TBSP soy sauce
- 1 TBSP fresh lime juice
Instructions
First make the sauce, by combining all ingredients. Mix well and set aside.
In a large skillet, with at least 3" sides, heat oil over medium to medium-high heat. Add the chicken and cook until lightly browned. Set aside. Using the same pan, add the garlic for 30 seconds and then onion. Stir fry for 2 minutes, adding more oil if needed. Next add the pineapple and cook for a couple more minutes. Add the vegetables and green onions and cook for a few more minutes until tender. Set aside with the chicken.
Add a little more oil and stir fry the rice over medium high heat, resulting in crispy fried rice. This will stick to the pan, and that's ok. The sauce will clean up the bottom of the pan once added. Once the rice is cooked to your liking, make a well in the center, add more oil, and add the scrambled egg. Stir until cooked through and then add the chicken and veggies back to the pan.
Next, add the sauce and stir until well combined. Let the fried rice cook a few more minutes. Add the cashews and cilantro.
Serve with more cilantro, cashews, and lime wedges.
Notes
Inspired by: Feasting At Home
Rice: Fried rice is best when made with leftover, dried out rice. You can use leftover takeout rice, or make a batch of rice in the morning and spread it out on a sheet pan and place in the refrigerator unwrapped.
Yellow Curry Powder: You can make a great version of this by combining the following. Consider doubling the batch so that you have some available for other batches of fried rice.
- 2 TSP coriander
- 2 TSP turmeric
- 1 TSP cumin
- 1/2 TSP ground ginger
- 1/2 TSP ground mustard
- 1/4 TSP cinnamon
- 1/4 TSP nutmeg
- 1/4 TSP cardamom
- 1/4 TSP ground pepper
- 1/4 TSP ground clove
- 1/4 TSP cayenne
- pinch of salt