PINEAPPLE FRIED RICE (THAI)
Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 15
Steps:
- Heat oil in a wok or large non stick skillet over high heat.
- Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 1 minute.
- Add peas, stir for 30 seconds.
- Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
- Add pineapple, stir for just 30 seconds to warm through.
- Stir through green onions then serve!
Nutrition Facts : Calories 187 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 322 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
VEGETARIAN THAI PINEAPPLE FRIED RICE
Steps:
- Gather the ingredients.
- Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
- In a cup, stir the soy sauce together with the curry powder. Set aside.
- Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
- Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
- Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
- Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
- Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
- Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
- Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
- Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
- Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.
Nutrition Facts : Calories 359 kcal, Carbohydrate 53 g, Cholesterol 31 mg, Fiber 4 g, Protein 8 g, SaturatedFat 2 g, Sodium 595 mg, Sugar 14 g, Fat 14 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
THAI FRIED PINEAPPLE
Cleaning out my cookbooks and posting recipes I'd still like to try. From a book called "Thai - the Essence of Asian Cooking."
Provided by charlie 5
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, remove the top of the pineapple and peel the skin. Be sure to remove the eyes. Cut the pineapple in half lengthwise and remove the core. Cut the flesh lengthwise into 1/2" thick wedges.
- Heat the butter in a heavy pan and add the pineapple wedges. Cook over medium heat for 1-2 minutes on each side or until a pale golden color.
- In a separate pan, dry-fry the coconut until light brown. Remove heat and set aside.
- Sprinkle the brown sugar into the pan with the pineapple. Add the lime juice and cook, stirring constantly, until the sugar dissolves.
- Divide the pineapple into 4 serving dishes, sprinkle with coconut, garnish with lime and serve with thick yogurt if desired.
Nutrition Facts : Calories 194.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 22.9, Sodium 71.1, Carbohydrate 30.1, Fiber 1.8, Sugar 24.9, Protein 0.8
THAI SHRIMP FRIED RICE WITH PINEAPPLE
Make and share this Thai Shrimp Fried Rice With Pineapple recipe from Food.com.
Provided by hannahactually
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
- heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
- add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.
Nutrition Facts : Calories 856.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 86.4, Sodium 793.9, Carbohydrate 164.3, Fiber 6, Sugar 10, Protein 25.2
THAI FRIED RICE WITH PINEAPPLE AND CHICKEN
This is a Bangkok street food style recipe which I snagged on a recent trip there. Serve and enjoy. Try a hollowed pineapple shell as a serving bowl.
Provided by eatvancity
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
- Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
- Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
- Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 29.7 g, Cholesterol 151.3 mg, Fat 10.3 g, Fiber 1.3 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 440.9 mg, Sugar 2.2 g
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