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Thai Vegetarian Pineapple Fried Rice

Thai Vegetarian Pineapple Fried Rice

This traditional Thai pineapple fried rice is surely heavenly. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currents create a taste with the intention to send you immediately to heaven! Make it as the main course or as a beautiful aspect dish to any meal. you can serve it in a carved-out pineapple like they do in Thailand, that is pretty easy and a laugh.

Thai Vegetarian Pineapple Fried Rice

  • 2 teaspoons curry powder
  • 2 shallots (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 red or green chili (thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chili (chili flakes))
  • 2 to 3 tablespoons oil
  • 3 to 4 cups cooked rice (preferably several days old)
  • 3 tablespoons soy sauce (substitute fish sauce if non-vegetarian)
  • 1 small 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
  • 3 spring onions (finely sliced)
  • 1/3 cup fresh coriander (cilantro) leaves
  • 1/4 cup vegetable stock (or faux chicken stock or regular chicken stock if non-vegetarian)
  • 1 egg (vegans can omit)
  • Optional: 1 small carrot (grated, about 1/4 cup)
  • 1/2 cup frozen peas
  • Optional: freshly squeezed lime juice

  1. mix 1 tablespoon oil with the rice, using your fingers to separate any chunks into grains. Set aside. 
  2. In a cup, stir the soy sauce or fish sauce together with the curry powder.
  3. Drizzle 1 to two tablespoons oil in a wok or massive frying pan over medium-high warmth. upload shallots, garlic and chili, stir-frying until fragrant, approximately 1 minute.
  4. on every occasion the pan will become dry, upload a bit stock, 1 tablespoon at a time, to maintain elements scorching.
  5. Crack the egg (if using) into wok and stir speedy to cook (like you're making scrambled eggs). 
  6. add the carrot, if the use of, and peas. Stir-fry 1 to 2 minutes, adding more inventory if wanted.
  7. Now upload the rice, pineapple chunks, currants, and cashews.
  8. Drizzle the fish/soy sauce mixture over and gently stir-fry to mix over medium-high to excessive heat till the rice "dances" (makes popping sounds), approximately 5 to 8 minutes, or till desired lightness is accomplished. avoid adding any extra inventory from here on, or your rice will turn out heavy and/or soggy.
  9. If preferred, you may push ingredients apart and add a bit more oil to the pan to give your rice that special "shine" you spot in restaurant fried rice.
  10. put off from heat. Do a taste-take a look at for salt and taste, adding a few shakes of salt or a little extra soy sauce, as needed. If too salty to your flavor, upload a squeeze or  of lime juice.
  11. To serve, scoop rice onto a serving platter (or in a carved-out pineapple). top with spring onions and coriander.

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