Prep Time: 30 minutes
Cook Time: 8 minutes
Ingredients:
- SERVES 2-4
- 1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
- 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- 2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
- 1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
- 2 shallots, thinly sliced
- 3 cloves garlic, finely chopped or pressed
- 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
- 1 egg (vegans can omit)*
- ½ cup frozen peas
- optional: 1 small carrot, grated (about 1/4 cup)
- ¼ cup raisins or currants
- ½ cup raw unsalted whole cashews
- 3 spring onions finely sliced
- 1/3 cup fresh coriander
- STIR-FRY SAUCE:
- 2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
- 2 tsp. curry powder
Preparation:
For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.
- Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
- In a cup, stir the fish sauce/soy sauce together with the curry powder.
- Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
- Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.
- Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.
- Now add the rice, pineapple chunks, and currents. 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. The wok/pan should be fairly dry.
- Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (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 in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!
