Coconut Curried Fried Rice With Pineapple Recipes

THAI COCONUT CURRY FRIED RICE WITH CARAMELIZED PINEAPPLE

Steps:

• 1. Add brown rice, coconut milk, water and red curry paste into a pot, cover and put on high heat. Once boiling, keep covered and reduce heat to low and cook until liquid is all absorbed, about 40 minutes.
• 2. Put a large, deep skillet on medium high heat, and add a tablespoon of oil. When hot, add pineapple slices in a single layer. When one side is golden brown, flip and brown other side. Then remove from pan and fry rest of slices.
• 3. Cut caramelized pineapple into bite-size pieces.
• 4. Heat the same pan you used to fry the pineapple on medium high heat and add another couple tablespoons of oil. When hot, add the onions, and cook for 5-8 minutes stirring frequently. When onions are slightly browned, add garlic and ginger and cook, stirring constantly for another minute or two.
• 5. Add the bell pepper and carrots to the pan next and stir-fry for 5 more minutes. Next add the zucchini and cabbage and cook for 3-4 more minutes. When all the veggies are cooked, add the cooked rice, soy sauce, juice of 1 lime, and salt. Mix rice and veggies together well and remove from heat.
• 6. Serve fried rice topped with caramelized pineapple chunks and sliced green onions! YUM ????

CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.

COCONUT CURRIED FRIED RICE WITH PINEAPPLE

Steps:

• Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
• Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
• Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.