Thai Pineapple Stir Fried Rice Food

PINEAPPLE FRIED RICE (THAI)

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!

THAI PINEAPPLE FRIED RICE

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.

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.

THAI PINEAPPLE STIR-FRIED RICE

Steps:

• Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
• Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
• Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
• Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
• Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
• This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192). I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
• Calories: 315
• Total Fat: 7.5g
• Protein: 6g
• Carbohydrates: 59g
• Fiber: 5g
• Sodium: 205mg

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-PEANUT FRIED RICE

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.

THAI PINEAPPLE SHRIMP FRIED RICE

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.