Thai Pineapple Fried Rice

Spice up your fried rice game with caramelized pineapples, toasted cashews and Thai flavours that will make your neighbours drool. Packed with nutritious vegetables, fruits and nuts, you can keep it vegetarian, or add eggs and shrimp for extra protein. The key to good fried rice is to use cold day-old rice so that it does not clump together. Another tip is to have the added ingredients evenly diced and divided in dishes next to the wok, as it comes together quickly once the wok is fired up. This recipe yields a generous 6 servings to make it well worth your time.

Thai Pineapple Fried Rice

  • Servings: 6
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  • 4 cups cooked day-old plain jasmine rice, or coconut rice
  • 15 frozen shrimps
  • 1 cup frozen sweet corn
  • 2 cup fresh pineapple, diced
  • 2 orange / red bell peppers, diced
  • 2 eggs, beaten and lightly salted
  • 3 cloves garlic, minced
  • 1/4 cup thompson raisins
  • 1/2 cup cashews
  • half bunch onions
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce, or gluten-free tamari
  • 2 tbsp curry powder
  • 1 tsp sriracha or chile paste, more to taste
  • 2 tbsp coconut oil, divided
  • 1 small lime, halved
  • salt to taste
  • handful fresh cilantro, chopped to garnish

 Let’s go:

  1. Defrost shrimp and pat very dry with paper towels. Heat a a wok or cast iron skillet over high heat. When it is very hot, add 1 tbsp oil, half the minced garlic and the shrimp in a single layer. Sear each side for 1 minute and set aside in a bowl.
  2. Add the cashews, and toast in the pan for 30 seconds. Set aside in the bowl of shrimps.
  3. Add 1 more tbsp of oil to the wok bell peppers and pineapple. Stir fry until the pineapple is caramelized, around 3-5 minutes. Add the green onion and the rest of the garlic. Set aside in the bowl.
  4. Add a little more oil if the wok is dry. Add the beaten eggs, stirring occasionally until half done. Add the coconut rice into the pan and fold in eggs with a large spatula until the egg is dispersed throughout. Cook, stirring occasionally for about 3 minutes until rice is hot. Add the spices, sauces, and fold in all other ingredients until heated through. Squeeze the juice of one lime over the rice and mix in. Season with salt to taste
  5. Garnish with cilantro before serving.



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