Thai Pineapple Peanut Fried Rice Recipes

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THAI PINEAPPLE FRIED RICE



Thai Pineapple Fried Rice image

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

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1 1/2 cups chopped fresh pineapple
1 large red bell pepper, diced
3/4 cup chopped green onions (about 1/2 bunch)
2 cloves garlic, pressed or minced
1/2 cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

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 PEANUT-PINEAPPLE FRIED RICE



Thai Peanut-Pineapple Fried Rice image

Put sweet and savory deliciousness on the menu with Thai Peanut-Pineapple Fried Rice. Thai Peanut-Pineapple Fried Rice is ready to eat in 35 minutes.

Provided by My Food and Family

Categories     Baking Ingredients

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1/4 cup teriyaki sauce
8 oz. firm tofu, cubed
1 Tbsp. PLANTERS Peanut Oil
1 red pepper, cut into strips
1/2 cup green onion pieces (1 inch)
2-2/3 cups cooked long-grain brown rice, chilled
1 can (8 oz.) pineapple tidbits in juice, drained
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Steps:

  • Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
  • Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
  • Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 510, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

THAI PINEAPPLE FRIED RICE RECIPE (ข้าวผัดสัปปะรด)



Thai Pineapple Fried Rice Recipe (ข้าวผัดสัปปะรด) image

Provided by Ronan

Categories     Main Dish

Yield 2 people

Number Of Ingredients 16

8 medium prawns
2 tablespoons sunflower oil (Can substitute vegetable oil but don't use olive oil)
2 cups cooked jasmine rice (Ideally, cook your rice the day before and refrigerate overnight in an airtight container)
1 tablespoon dark soy sauce
1 teaspoon light soy sauce
1 tablespoon fish sauce
1 teaspoon white pepper (Can substitute black pepper as desired)
1/2 cup pineapple (You will often find fresh pineapple slices in grocery stores. )
1 small handful toasted cashew nuts (Optional)
2 medium spring onions
1 medium egg
1/2 cup mixed frozen vegetables
2 cloves garlic
3 wedges fresh lime
1/4 sliced cucumber
1/4 cup chopped onion

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.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN



Thai Fried Rice with Pineapple and Chicken image

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

3 slices bacon, diced
3 shallots, sliced
4 ounces chicken breast, cut into small cubes
4 teaspoons curry powder, divided
3 egg yolks, beaten
1 teaspoon vegetable oil, or as needed
3 cups cooked jasmine rice
1 red Thai bird chile pepper, finely chopped
2 tablespoons whole cilantro leaves
1 tablespoon soy sauce
2 teaspoons fish sauce
½ teaspoon white sugar
4 ounces tiger prawns, peeled and deveined
¼ cup chopped fresh pineapple
3 green onions, finely chopped

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 PINEAPPLE-PEANUT FRIED RICE



Thai Pineapple-Peanut Fried Rice image

Make and share this Thai Pineapple-Peanut Fried Rice recipe from Food.com.

Provided by Hadice

Categories     Brown Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup teriyaki sauce
8 ounces firm tofu, pressed and cubed
1 tablespoon peanut oil
1 medium red bell pepper, cut into strips
1/2 cup green onion, chopped
2 cups brown rice, cooked and chilled
8 ounces pineapple tidbits, drained
1/2 cup peanuts, chopped
1/2 cup fresh basil, chopped (optional)

Steps:

  • Pour teriyaki sauce over tofu. Refrigerate for about 10 minutes to marinate. Drain tofu, reserve teriyaki sauce.
  • Heat oil in a large skillet over medium high heat. Add tofu; cook 3-4 minutes on each side until golden brown. Remove tofu from skillet.
  • Add red pepper to skillet, cook for 2 minutes. Add onion; cook and stir for 1 minute.
  • Add rice and pineapple; stir and cook until heated through, about 3 minutes.
  • Add tofu, peanuts, basil and reserved teriyaki; stir until heated through.
  • For a kick add red pepper flakes with tofu.

Nutrition Facts : Calories 569.5, Fat 17.6, SaturatedFat 2.9, Sodium 709.7, Carbohydrate 88.2, Fiber 7, Sugar 11, Protein 18.6

THAI PINEAPPLE STIR-FRIED RICE



Thai Pineapple Stir-Fried Rice image

Colorful and luscious, this Thai restaurant classic can easily be made at home.

Yield 6 servings

Number Of Ingredients 14

1 1/2 cups long-grain brown rice, rinsed
1 1/2 tablespoons olive oil
1 medium onion, quartered and sliced
2 cups small broccoli florets
2 medium carrots, sliced
1 medium red or orange bell pepper, diced
3 to 4 scallions, sliced
2 medium tomatoes, diced
One 16-ounce can unsweetened pineapple chunks, drained
1 cup light coconut milk
2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons minced fresh or jarred ginger
Chopped cashews, optional

Steps:

  • Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
  • Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
  • Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
  • Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
  • Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
  • This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192). I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
  • Calories: 315
  • Total Fat: 7.5g
  • Protein: 6g
  • Carbohydrates: 59g
  • Fiber: 5g
  • Sodium: 205mg

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