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Pineapple Fried Rice
Prep Time
45 mins
Cook Time
10 mins
Total Time
40 mins
 
IMHO, this rivals any take-out thai fried rice. It takes some planning and shopping to have all the necessary ingredients that go into giving this a rich and complex flavor but so worth it.
Course: Main Course, Side Dish, Snack
Cuisine: thai
Keyword: curry, fried rice, pineapple, thai, vegetarian
Servings: 6 svgs
Author: maura
Ingredients
Preparing the rice
  • 1 1/4 cup jasmine rice
  • 30 TBSP liquid, divided 19 T. coconut milk, 7 T. pineapple juice, 4 T. water
Veggies and Pineapple
  • 1 red bell pepper, small dice
  • 4 scallions (green onions), sliced thin
  • 1/2 red onion, sliced thin
  • 1 zucchini, cubed into bite sized pieces
  • green beans, trimmed (1-2 handfuls)
  • 2 cups cubed pineapple more or less, to taste
Spices and sauces
  • 4 garlic cloves, minced
  • 1/2 tsp freshly grated ginger
  • 1 1/2 TBSP low-sodium soy sauce
  • 1 TBSP fish sauce optional
  • 2 TBSP brown sugar
  • 2 tsp curry powder any blend
Other stuff
  • 3 1/2 TBSP coconut oil, divided 1/2 T. for eggs, 1 T. for chicken, 2 T. for saute
  • 2 large eggs, slightly beaten
  • 1/2 cup cashews, some chopped if desired for garnish
  • 2-3 boneless skinless chicken breasts, cut into bite sized pieces optional
Instructions

  1. Add rice and liquid to medium sized sauce pan and bring to boil.  Cover and reduce heat to simmer for ~ 15 min.  Timing depends of type of rice so vary accordingly.  Set aside to cool.  Can be made ~ 4 hrs up to 1 day in advance.

  2. Blanch zucchini (2-3 min.), green beans, (~4 min.) and any other veggies that take longer than 2-3 min. to soften when added to heat.  Submerge in ice bath to stop the cooking.  Lay out on kitchen towel to dry.

  3. Add 1/2 T. coconut oil to saute pan, scramble eggs lightly and add to pan, stirring occasionally until cooked but not too dry.  Set aside.

  4. Use 1 TBSP coconut oil to saute chicken and set aside.

  5. Use remaining 2 TBSP. coconut oil, add red onion to pan and cook on low/medium heat stirring occasionally until softened.  

  6. Add all of the spices and sauces and stir, allowing to deepen in flavor for ~ 1 min. 

  7. Add the cooled rice and reserved egg and stir until the rice is coated with the base mixture.  

  8. Add vegetables, pineapple, and chicken if using and stir to coat evenly.   The mixture may need additional liquid and I add some pineapple juice to loosen things up here if needed.  

  9. Garnish with the cashews.  Since I have some of my roasted spiced nuts on hand, I used those.  Enjoy!