Pineapple Fried Rice
A popular Thai fried rice dish that is loaded with flavour and is a great way to use up any leftover rice and veggies.
Servings: 4
Ingredients
Fried Rice
- 3 tbsp oil
- 2 large eggs
- 1 tsp garlic
- 1/2 tsp chilli flakes
- 1/2 cup onion, diced
- 1-2 red or green chillies, diced
- 1/2 cup carrot, diced
- 1/2 cup mushroom, sliced
- 6oz shrimp, peeled deveined (try subbing for tofu, or chicken)
- 1/2 cup green pepper, diced
- 4 cups day old cooked rice* (see recipe notes)
- 1/2 cup water
- 1/4 cup pineapple, diced
- 1/4 cup raw cashew halves
- 5-6 fresh basil leaves
- 2-3 green onion stalks, diced
- cinlantro leaves, for garnish (optional)
Fried Rice Sauce
- 2 tbsp tamarind paste
- 1 tsp fish sauce (leave out if making this veg)
- 2 tbsp soya sauce (or sub coconut aminos)
- 1 tbsp sweet soya sauce (optional)
- 2 tbsp Pineapple Juice (or 2 tsp brown sugar)
Instructions
Make Stir Fry Sauce
- In a small bowl, mix all the stir fry sauce ingredients together, set aside.
Make the Fried Rice
- Wash, chop all the veggies and measure out all the other ingredients and keep them close by, the stir-fry comes together fast!
- Heat a large non-stick wok on medium high, add the oil.
- Add the two eggs to the oil, and scramble. Once the eggs start to look done, about 1-2 minutes, add the minced garlic and cook till fragrant, 1-2 minutes.
- Add the onions, chillies, carrot and mushrooms. Stir-fry the veggies for 1-2 minutes till heated through. Push all the ingredients to the sides of the wok.
- Add cashews and stir-fry for 1-2 mins till starting to toast and get golden, mix into the rest of the stir-fry ingredients and push everything to the side once again.
- Add the shrimp to the centre of the wok. Stir-fry in the centre of the wok till they start to turn pink, then mix in with the rest of the ingredients in the wok.
- Once the shrimp are cooked, add the green peppers, stir fry 1-2 more minutes.
- Add the rice, stir-fry sauce and 1/2 cup water.
- Stir-fry till the rice are all coated in the sauce and some rice grains are starting to turn brown (about 2-3 minutes). You may need to gently break apart any large chunks of rice with your spoon to help it along.
- Add the pineapples. Stir-fry one more minute, then turn off the heat.
- Sprinkle with basil and green onion. Serve immediately.
Notes
If you do not have leftover rice, make some fresh rice about 30 minutes before you want to start stir-frying, then quickly cool it off in the fridge while you prep all the other ingredients before making your stir-fry:
Boil 2 cups basmati rice with 2 cups of water, 1 tsp salt, and a cinnamon stick. Cook on high heat, till the water is almost evaporated.
When the water is almost evaporated, turn off the heat, and cover. Let the rice steam for 10 minutes.
Remove the lid, fluff rice with a fork, then move the dish to the fridge to cool off. Let the rice cool for at least 30 minutes in the fridge before stir-frying.