PINEAPPLE FRIED RICE
This Thai-inspired pineapple fried rice is the perfect balance of sweet and salty flavors.
Provided by Judy
Categories Rice
Time 1h
Number Of Ingredients 16
Steps:
- First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
- Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute-until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
- Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
- Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!
- Stir-fry everything together well, and add in the peas, 1 tablespoon fish sauce, 1 tablespoon light soy sauce, ½ teaspoon ground white pepper, 1 teaspoon sesame oil, the scrambled egg, and the cooked shrimp. Stir-fry everything together for a few minutes.
- Finally, add the pineapple and scallions. Mix everything again for a minute or two. To crisp and warm the rice through, you can use your wok spatula to spread the rice in a single layer around the surface area of the wok, making use of all the heat and letting any excess liquid evaporate.
- Salt to taste, and serve immediately!
Nutrition Facts : Calories 446 kcal, Carbohydrate 55 g, Protein 20 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 818 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
THAI PINEAPPLE FRIED RICE
This classic Thai pineapple fried rice includes succulent shrimp, juicy pineapple, plump raisins, and fragrant curry powder! It will satisfy your craving for takeout at a fraction of the price.
Provided by Victoria
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
- Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
- Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
- Add the cashews and stir-fry for 30 seconds.
- Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
- Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
- To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.
Nutrition Facts : Calories 501 kcal, Carbohydrate 70 g, Protein 20 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 159 mg, Sodium 1221 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
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
THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
THAI CURRY FRIED RICE WITH PINEAPPLE
Steps:
- Gather the ingredients.
- If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
- Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling).
- Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
- Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
- Add the rice, pineapple chunks, cashews, and raisins/currants.
- Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)-about 3 minutes.
- Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice .
- To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
- Enjoy!
Nutrition Facts : Calories 514 kcal, Carbohydrate 93 g, Cholesterol 70 mg, Fiber 6 g, Protein 15 g, SaturatedFat 2 g, Sodium 1147 mg, Sugar 32 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
PINEAPPLE FRIED RICE
Authentic and the best Thai pineapple fried rice with shrimp, cashew nuts and pineapple. This easy recipe takes only 20 mins for family dinner tonight.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Heat up a wok and add cooking oil. Stir-fry the garlic, and shrimp paste (if using) until aromatic. Add shrimp and stir-fry until half-cooked. Add rice, pineapple pieces, chili (if using) and do a few quick stirs.
- Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, add the cashew nuts, stir to combine well, dish out, garnish with cilantro and serve immediately.
Nutrition Facts : Calories 571 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 24 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1378 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THAI PINEAPPLE FRIED RICE RECIPE
Thai Pineapple Fried Rice is a classic Thai recipe, and a one-pot meal that can be put together in no time at all. Unlike the basic vegetable fried rice, the addition of pineapple slices, cooked in oyster sauce and lemon juice, adds a spicy sweet tang that makes this dish irresistible. Here is how to make Pineapple Thai Fried Rice Recipe at home.
Provided by Neha Mathur
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a wok.
- Once the oil is hot, add garlic, ginger and red chilli and fry for a few seconds.
- Add pineapple and bell peppers and saute for 2-3 minutes.
- Then, add spring onion, cashew nuts and saute for another 2-3 minutes.
- Later, add soy sauce, oyster sauce, lemon juice and cooked rice and mix well.
- Add salt to taste and mix well.
- Garnish with cilantro, red chilli and lemon wedges.
- Serve hot.
Nutrition Facts : Calories 489 kcal, Carbohydrate 67 g, Protein 9 g, Fat 22 g, SaturatedFat 3 g, Sodium 219 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PINEAPPLE FRIED RICE
Pineapple fried rice is a quick stir-fry with Thai-inspired ingredients like jasmine rice, curry, fish sauce, red bell pepper, pineapple, peas, and shrimp.
Provided by Jessica Gavin
Categories Side
Time 40m
Number Of Ingredients 17
Steps:
- In a 3-quart sized saucepan, add rice and water. Bring to a boil and then turn down heat to a simmer and cover with a lid.
- Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
- Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
- Fluff rice with a fork and allow to cool while preparing the pineapple fried rice ingredients.
- Cut the pineapple in half lengthwise and carve out wedges from both sides of the core.
- Carefully cut out the core, to create a hollow bowl. Scrape the inside flesh with a spoon if needed after removing the core.
- Cut the removed pineapple flesh into ½-inch pieces, reserving about 1 cup (7 ounces, 200g).
- In a small bowl mix together fish sauce, soy sauce, sugar, and curry powder.
- Heat a wok or large saute pan over high heat.
- Add the vegetable oil, once hot add the onions, ginger, and garlic, stir-fry for 30 seconds.
- Add the shrimp and cook until it turns pink in color, about 2 minutes.
- Add the bell pepper and peas, cook 1 minute.
- Add the rice, constantly stir to combine and cook for 2 minutes.
- Add the fish sauce mixture and stir to combine.
- Add the diced pineapple and green onions, stir to combine.
- Season rice with black pepper as desired.
- Transfer rice into pineapple bowl and garnish with cilantro leaves.
Nutrition Facts : Calories 375 kcal, Carbohydrate 65 g, Protein 11 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 840 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
THAI PINEAPPLE FRIED RICE
Steps:
- Heat 1 tablespoon oil in wok until hot. Fry the garlic, chili peppers and shrimp until it is cooked and opaque. Remove from wok and set aside.
- Add 1 tablespoon oil to wok. Flash fry onion, bell pepper, turmeric, curry powder and fry for about 2 minutes.
- Mix in cooked rice and pineapple chunks and stir together. Season with Fish Sauce and Soy Sauce. Taste and add more if needed.
- Toss in cashews, cooked shrimp and cilantro. Serve in a hollowed pineapple boat. Garnish with cilantro and pork floss.
THAI PINEAPPLE FRIED RICE RECIPE (KHAO PAD SAPPAROD)
Thai Pineapple Fried Rice Recipe (Khao Pad Sapparod) by Thai Food Online Rice is truly a well-loved staple food in Thailand, so much so that the locals are more likely to ask 'gin khao yung' which translates to 'have you eaten rice yet?' rather than asking someone if they have eaten. With that, fried rice is not uncommon as an everyday street food in Thailand and many other Asian countries and Pineapple Fried Rice is just a variation of this well loved cuisine. Pineapples are an abundant fruit in Thailand, with the country being one of the largest producers of pineapples across the world alongside other South and South-East Asian countries including India, The Philippines and Indonesia. Pineapple Fried Rice is known as Khao Pad Sapparod in Thai and what makes Thai pineapple fried rice different from other Asian fried rice is the use of fish sauce or Nam Pla. Fish sauce is generally an essential ingredient in Thai cooking and in fried rice, brings out the authentic Thai taste and aroma to the dish. Much like many other Thai recipes, Khao Pad Sapparod also specifically uses jasmine rice which is perfect for soaking up the lovely flavours and adding the classic subtle jasmine fragrance. Our recipe includes shrimp paste to help the other spices infuse into the chicken and enhance the flavours of the fish sauce. The chicken can also be replaced with a substitute protein such as shrimp, or pork. To make this recipe vegetarian, swap the chicken for a vegetarian alternative and use the Thai Taste vegetarian fish sauce instead.A balance of sweet, fruity and mildly spicy flavours, our Thai pineapple fried rice recipe is most impressive when served from a freshly prepared hollowed-out pineapple bowl. If you have them to hand, you can also throw in some cashew nuts for an additional crunchy texture!
Provided by by Thai Food Online
Time 25m
Number Of Ingredients 13
Steps:
- 1. First, prepare the pineapple by dividing it in half and cutting out diced pineapple pieces from the flesh. Scoop out any excess pineapple flesh and juice from the main fruit, setting the pineapple aside for use later.
- 2. To a pan, add the chopped garlic, diced onion and salt and fry for 2-3 minutes until soft and aromatic.
- 3. Then add the chicken to the pan, stirring and frying until cooked through.
- 4. Follow by adding the curry powder, turmeric powder and stir.
- 5. Next, add the pre-cooked rice and stir the pan to incorporate ingredients. Mix in the fish sauce and soy sauce then continue frying for 2 minutes.
- 6. Now add the pineapple pieces and stir again to combine. Then with the heat turned off, add the chopped coriander leaves to the fried rice and stir.
- 7. Finally, serve the rice in the prepared pineapple or plate and garnish with cucumber slices and lime wedges. Squeeze the lime wedges to sprinkle the juice onto the rice for the refreshing zesty taste.
Nutrition Facts : Calories 228kcal Protein
THAI PINEAPPLE FRIED RICE RECIPE (ข้าวผัดสัปปะรด)
Steps:
- Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.
- Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
- Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.
- Give pan a quick wipe if there's any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
- Add in your egg and mix it up a bit with your spatula until it starts to scramble.
- Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
- Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
- Serve with cucumber slices and lime wedges.
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- Heat oil in a large wok on high heat. Add onion, garlic, cashew nut and chilli flakes. Sauté for a few seconds until glazed. Reduce heat to medium and cook for a minute or two until onion is glossy and starting to caramelize.
- Push onion mix to one side of the wok and add the whisked eggs. Cook for a few seconds, breaking them apart and cooking the raw bits until you have a just cooked scramble. Mix it with the rest of the onion mixture.
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- Place large wok/skillet on high heat. Wait until it’s smoky hot. Pour sesame oil. When oil turns hot add finely chopped ginger and garlic and saute for 1 minute high heat.
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