Thai Pineapple Fried Rice

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 tablespoons Thai curry paste 2 tablespoons Thai curry paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 cup cashews 1/2 cup cashews
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 75g, 10g
• Protein: 15g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the diced onion, minced garlic, and grated ginger to the pan. Sauté until fragrant and the onion is translucent.
4. 4.
   Add the diced red bell pepper and carrot to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the pan and add the shrimp. Cook until they turn pink and are cooked through.
6. 6.
   Add the cooked jasmine rice to the pan and stir-fry to combine with the vegetables and shrimp.
7. 7.
   In a small bowl, mix together the Thai curry paste, soy sauce, fish sauce, and oyster sauce. Pour the sauce over the rice and stir well to coat.
8. 8.
   Add the pineapple chunks and cashews to the pan. Stir-fry for another 2-3 minutes until everything is heated through.
9. 9.
   Remove from heat and garnish with sliced green onions and fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Thai curry paste — Adjust the amount of curry paste according to your spice preference. Start with a smaller amount and add more if desired.
• Shrimp — Ensure the shrimp is peeled and deveined before cooking for a better texture and taste.
• Cashews — Toast the cashews in a dry pan for a few minutes to enhance their flavor before adding them to the dish.
• Pineapple chunks — Use fresh pineapple for the best taste, but canned pineapple can be used as a substitute.

Tips & Tricks

• For a vegetarian version, omit the shrimp and add extra vegetables such as peas, corn, or broccoli.
• Customize the spice level by adjusting the amount of Thai curry paste or adding fresh chili peppers.
• To make it more filling, add cooked chicken, beef, or tofu.
• Use day-old cooked rice for better texture and to prevent the rice from becoming mushy.
• Serve the Thai Pineapple Fried Rice in a hollowed-out pineapple for an impressive presentation.

Serving advice

Thai Pineapple Fried Rice is a complete meal on its own, but it can also be served with a side of Thai cucumber salad or a refreshing papaya salad. Garnish with extra cilantro and green onions for added freshness.

Presentation advice

To elevate the presentation of Thai Pineapple Fried Rice, serve it in a hollowed-out pineapple shell. This not only adds a tropical touch but also creates an eye-catching centerpiece for your table.