Thai Pineapple Fried Rice

Ingredients

• 2 cups (400g) cooked jasmine rice, chilled 2 cups (400g) cooked jasmine rice, chilled
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 1 cup (150g) cooked shrimp or chicken, diced 1 cup (150g) cooked shrimp or chicken, diced
• 1/2 cup (75g) diced bell peppers (assorted colors) 1/2 cup (75g) diced bell peppers (assorted colors)
• 1/2 cup (75g) frozen peas and carrots, thawed 1/2 cup (75g) frozen peas and carrots, thawed
• 1/4 cup (35g) cashews 1/4 cup (35g) cashews
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large wok or skillet over medium heat.
2. 2.
   Add the minced garlic and sauté until fragrant.
3. 3.
   Add the diced bell peppers, peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. 4.
   Push the vegetables to one side of the wok and add the cooked shrimp or chicken to the other side. Cook for 2 minutes until heated through.
5. 5.
   Add the chilled cooked rice to the wok and break up any clumps with a spatula.
6. 6.
   Drizzle the soy sauce and fish sauce over the rice. Sprinkle the curry powder, turmeric powder, and white pepper. Stir-fry for 3-4 minutes until the rice is well-coated with the sauces and spices.
7. 7.
   Add the pineapple chunks and cashews to the wok. Stir-fry for an additional 2 minutes.
8. 8.
   Remove from heat and garnish with chopped green onions and fresh cilantro.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Pineapple — Use fresh pineapple chunks for the best flavor. If fresh pineapple is not available, canned pineapple chunks in juice can be used as a substitute.
• Jasmine rice — It is important to use chilled cooked jasmine rice for this recipe to achieve the perfect texture. Leftover rice from the previous day works great.

Tips & Tricks

• For a spicier kick, add a dash of sriracha or red chili flakes while stir-frying the rice.
• Customize the recipe by adding other vegetables like broccoli or baby corn.
• To make it a complete meal, serve the Thai Pineapple Fried Rice in hollowed-out pineapple halves for an impressive presentation.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or fish sauce if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Thai Pineapple Fried Rice is delicious on its own but can be served with a side of cucumber slices or a simple green salad to add freshness to the meal.

Presentation advice

For an eye-catching presentation, serve the Thai Pineapple Fried Rice in a hollowed-out pineapple half. Garnish with fresh cilantro and sprinkle some cashews on top for an added visual appeal.