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.
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 RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
THAI PINEAPPLE FRIED RICE - PAD KAO SAPAROD
Make and share this Thai Pineapple Fried Rice - Pad Kao Saparod recipe from Food.com.
Provided by PalatablePastime
Categories Pineapple
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a wok, heat oil over medium heat and stir-fry onion and garlic until golden brown.
- Add the carrots and green beans and stir-fry 2 minutes.
- Add pineapple, rice, ketchup, and salt, mixing well and stir-frying for 3 minutes.
- Garnish with green onion and cilantro before serving.
- Serve with soy sauce, if desired.
Nutrition Facts : Calories 374.5, Fat 14.2, SaturatedFat 1.9, Sodium 651.5, Carbohydrate 57.6, Fiber 3.6, Sugar 9.8, Protein 5.4
PINEAPPLE FRIED RICE
Pineapple fried rice is different from other fried rice because it is the only one cooked with fruits and curry powder. The sweetness of the diced pineapple provides a balance to the savory taste of shrimp and chicken.The addition of raisin and cashew nuts convince me that it will taste completely different from other fried rice.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Heat some vegetable oil in a wok. Stir-fry the shrimps over medium heat until they turn color. Remove.
- Saute the chicken meat. Once it is cooked, remove.
- Saute the onion until tender and slightly translucent. Remove.
- Scramble the egg until it is half cooked over low heat. Add the cooked rice and combine with the egg.
- Add the seasonings. Combine well.
- Return the shrimps (only those small pieces), chicken and onion to the wok. Add the pineapple cubes and the capsicum.
- Turn to high heat. Once you smell the wok aroma, add the cashew nuts, raisins, and chopped scallion.
- Scoop the rice into the pineapple bowl. Place the shrimps on top and garnish with more chopped scallion. Serve.
Nutrition Facts : Calories 1226 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 316 milligrams cholesterol, Fat 64 grams fat, Fiber 9 grams fiber, Protein 45 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 serving, Sodium 6683 milligrams sodium, Sugar 29 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 52 grams unsaturated fat
KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)
This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!
Provided by Chef Christine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut half of the pineapple into cubes.
- Prepare all remaining ingredients and have at hand.
- In a small saucepan, heat the coconut milk to a boil.
- Add the coriander root, white pepper, sugar and fish sauce.
- Reduce heat and simmer the sauce for 3-5 minutes, then strain.
- Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
- When the oil is hot, add the meat, pineapple, cashews and rice.
- Stir and toss to combine well.
- Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
- You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
- Continue stif frying until the rice is heated through.
- If desired, fill the empty pineapple half with the rice mixture.
- Garnish and serve.
Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3
THAI PINEAPPLE FRIED RICE RECIPE (ข้าวผัดสัปปะรด)
Steps:
- Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.
- Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
- Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.
- Give pan a quick wipe if there's any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
- Add in your egg and mix it up a bit with your spatula until it starts to scramble.
- Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
- Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
- Serve with cucumber slices and lime wedges.
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
KHAO PAD SAPPAROD THAI SHRIMP PINEAPPLE FRIED RICE
How to make traditional Khao Pad Sapparod. Our easy healthy homemade Thai Pineapple Fried Rice recipe features fresh shrimp & roast cashews.
Provided by Andrew Dobson
Categories Side Dish
Time 25m
Number Of Ingredients 18
Steps:
- Combine shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping remaining ingredients.
- Combine remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, brown sugar and curry powder in a small mixing bowl. Set aside.
- Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup of pineapple and cut them into small bite-sized chunks.
- Heat a large wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into hot wok and scramble the egg to cook evenly. Remove egg from wok and set aside.
- Heat empty wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 2 to 3 minutes. Remove cooked shrimp from wok and set aside.
- Heat empty wok over high heat, add 3 tbsp oil, garlic, ginger and Thai chili. Stir fry 30 to 45 second. Add diced carrot and cashews. Stir fry 30 seconds, then add rice and sauce mixture. Stir fry everything together until rice is coated with sauce, about 1 minute.
- Add pineapple chunks and mix. Add shrimp, fried egg and green onions. Break down egg into rice and keep stir frying until shrimp is fully cooked and reheated, approximately 2 minutes.
- Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro.
Nutrition Facts : Calories 1033 kcal, Carbohydrate 162.5 g, Protein 35.8 g, Fat 25.7 g, SaturatedFat 5.5 g, Cholesterol 272 mg, Sodium 1287 mg, Fiber 10.1 g, Sugar 9.4 g, ServingSize 1 serving
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