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
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
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 SHRIMP FRIED RICE WITH PINEAPPLE
Make and share this Thai Shrimp Fried Rice With Pineapple recipe from Food.com.
Provided by hannahactually
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
- heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
- add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.
Nutrition Facts : Calories 856.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 86.4, Sodium 793.9, Carbohydrate 164.3, Fiber 6, Sugar 10, Protein 25.2
THAI PINEAPPLE SHRIMP FRIED RICE
Make and share this Thai Pineapple Shrimp Fried Rice recipe from Food.com.
Provided by JackieOhNo
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
- Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
- Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
- Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.
THAI PINEAPPLE-PEANUT FRIED RICE
Make and share this Thai Pineapple-Peanut Fried Rice recipe from Food.com.
Provided by Hadice
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour teriyaki sauce over tofu. Refrigerate for about 10 minutes to marinate. Drain tofu, reserve teriyaki sauce.
- Heat oil in a large skillet over medium high heat. Add tofu; cook 3-4 minutes on each side until golden brown. Remove tofu from skillet.
- Add red pepper to skillet, cook for 2 minutes. Add onion; cook and stir for 1 minute.
- Add rice and pineapple; stir and cook until heated through, about 3 minutes.
- Add tofu, peanuts, basil and reserved teriyaki; stir until heated through.
- For a kick add red pepper flakes with tofu.
Nutrition Facts : Calories 569.5, Fat 17.6, SaturatedFat 2.9, Sodium 709.7, Carbohydrate 88.2, Fiber 7, Sugar 11, Protein 18.6
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