Thai Pineapple Fried Rice Recipe ขาวผดสปปะรด

PINEAPPLE FRIED RICE (THAI)

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!

THAI PINEAPPLE FRIED RICE

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.

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.