This curry flavored rice is easy to make and so delicious, you'll whole family will love it. This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. The Thais always add pineapple chunks to their curried rice, and I find this makes for the most wonderful tasting results. Currents or raisins are also added, adding a hint of sweetness to this savory dish, and a handful of cashews adds that special crunch. This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try - you'll love it!
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: SERVES 3-4
- 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks
- 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- optional: generous handful raw shrimp, shells removed
- 3-4 Tbsp. chicken stock
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
- 1 egg
- ½ cup frozen peas
- optional: 1 small carrot, grated (about 1/4 cup)
- ¼ cup raisins or currants
- ½ cup roasted unsalted whole cashews
- 3 spring onions finely sliced
- 1/3 cup fresh coriander
- STIR-FRY SAUCE:
- 2+1/2 Tbsp fish sauce, OR 3 Tbps. soy sauce if vegetarian
- 2 tsp. Thai curry powder OR regular curry powder
For a chicken version of this recipe, see: Thai Pineapple Chicken Fried Rice Recipe
- If using old rice, pour 1-2 tsp. 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 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Also add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep ingredients sizzling).
- Push ingredients aside and crack egg into 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.
- Now add the rice, pineapple chunks, cashews, and raisins/currents. 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.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry (this is how the restaurants achieve that special 'shine' on their fried rice).
- 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!
Vegetarians/vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).