Pineapple Fried Rice - Thai Style
By Aden B. at Pantry Twenty.
Produce:
- pineapple, lime (optional)
- peas, broccoli (or other veg), carrot
- green onions, garlic, chilli
Pantry/Fridge:
- cashews
- brown rice
- sesame oil (optional), veg stock, soy sauce
- curry powder
Makes 4 servings
Ingredients
- 4 cups cooked & cooled brown rice
- 1/2 cup raw whole cashews
- 4 stalks green onions
- 1 Thai/bird’s eye chilli
- 2-3 cloves garlic
- 1 medium carrot
- 1/2 small head broccoli^
- 1 1/2 cups pineapple pieces^
- 3 Tbs soy sauce^, more as needed
- 2 tsp curry powder
- 1 Tbs sesame oil or 2 Tbs veg stock
- 1/2 cup green peas, fresh or frozen
- 2 Tbs vegetable stock, more as needed
- lime wedges for serving (optional)
^see notes below for substitutions
Instructions
1. If you don’t already have cooked rice, prepare 4 cups of cooked brown rice, then set aside to cool. Toast 1/2 cup cashews in a frypan or microwave* until slightly browned, then set aside.
2. Finely chop green onions and chilli, reserving the dark green ends of green onions for garnishing. Mince garlic, finely dice carrot and chop broccoli florets. Cut the flesh of a pineapple into 2 cm pieces to fill 1 1/2 cups.
3. Mix together 3 Tbs soy sauce and 2 tsp curry powder, then set aside.
4. In a large wok on med-high heat, drizzle 1 Tbs sesame oil or vegetable stock**. Add green onions, chilli and garlic, then cook for 1-2 min until fragrant. Add carrots, broccoli and 1/2 cup peas, then stir-fry for further 2-3 min until tender. Stir in 2 Tbs vegetable stock, then add 1-2 Tbs more if it dries out, to keep the vegetables sizzling.
5. Now add to the wok the toasted cashews, the pineapple pieces and the rice. Drizzle the soy sauce mixture evenly over the contents of the wok. Do not add any more vegetable stock from here on because the fried rice will become soggy. Turn up heat to high, then gently stir-fry for 5-7 min until everything is combined and the rice is sizzling.
6. Serve immediately, garnish with thinly sliced green onions and add a squeeze of lime juice (optional). Leftovers can be stored in an airtight container in the refrigerator or freezer once completely cooled***.
Notes:
^ Suggested ingredient substitutions:
1/2 small head broccoli = 1 red capsicum or other vegetables of choice
1 1/2 cups pineapple pieces = from 1/2 fresh pineapple or use tinned pineapple pieces, drained well
3 Tbs soy sauce = 3 Tbs gluten-free tamari or soy-free coconut aminos
* Place raw cashews on a microwave-safe plate, spread out in a single layer. Cook in microwave on med-high power for 1 min at a time for a total of 3-4 min. Remove from microwave after each minute to toss the cashews so they cook evenly and check they are not burnt.
** For vegetable stock, use medium heat and add 2 Tbs to the wok initially, then add 1 Tbs more if it dries up, as often as needed. Stir frequently to prevent sticking to the wok.
*** Store leftovers safely, as cooked rice can go bad if left out at room temperature for more than 2 hours, or if kept in the refrigerator for more than a few days (risk of food poisoning due to bacteria).
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