Wednesday, August 12, 2015

Thai Baked Pineapple Fried Rice

We were looking on Pinterest the other day and were also in the mood for Thai food, so we made this recipe. We added homemade curry chicken for a heartier meal. Everyone ate seconds, so this recipe was a keeper.
Thai Baked Pineapple Fried Rice

  • 1 ripe sweet pineapple * we used a can of pineapple chunks and cut into smaller pieces
  • 4 green onions, cut into ½-inch pieces
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon vegetable oil
  • 2 eggs, lightly beaten
  • 2 cups cold cooked long-grain rice (like Jasmine or even brown)
  • 1 cup frozen diced carrots and peas, thawed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon coriander
  • ¼ teaspoon chili flakes
  • ¼ cup roasted unsalted cashews
  • 1 tablespoon coconut milk *we didn't have this, so we added pineapple juice
  • 1 tablespoon soy sauce (or Tamari for gluten-free)
  1. Cut the pineapple in half. Carve out the flesh while leaving the skin intact. Chop half of the flesh into small chunks (~1 cup) and set aside. Pat dry with paper towel. Cover the pineapple leaves with aluminum foil to keep from burning. Bake the pineapple boats for about 5 minutes to dry them. *we eliminated this step
  2. Heat 1 tablespoon of oil in a large skillet or wok on high heat. Add onion and garlic and stir fry for a minute until fragrant.
  3. Add half of the beaten egg to the skillet and cook for 30 seconds without stirring. Then stir in remaining egg, cooked rice and carrots and peas. Sprinkle with salt, pepper, turmeric, coriander and chili flakes. Stir fry on high for 5-10 minutes to desired crispness.
  4. Add in pineapple, cashews, coconut milk and soy sauce and stir. Fill into pineapple shells and bake for about 10 minutes until heated through. *you can see we didn't serve in a pineapple shell. It was still quite tasty!
  5. Garnish with more cashes and green onion. Serve right away
The version I made at home is meatless but any kind of protein can easily be added. We've had it with everything from chicken, shrimp to sliced sausage even. *Johnson Notes: We made curry chicken to add to this recipe. Very good!

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