Pineapple Thai Fried Rice (Gf)
One of my all time favorite fried rice dishes. It's bold, yet subtle flavors, along with the different texture makes for a delicious eating experience. This fried rice recipe has everything you need for a main course, but can be served as a side dish. The versatility of pineapple fried rice means that it can be prepared for all dietary life styles. The base recipe is naturally gluten-free. You can create it from there.
Servings 6 People
Calories 316kcal
Equipment
- Wok or large frying pan
Ingredients
- 2 cups of cold cooked jasmine rice
- 2 large eggs
- ½ cup fresh pineapple chunks, juice squeezed out
- ¼ cup golden raisins
- ½ cup roasted unsalted cashew nut
- ½ cup mixed vegetables defrosted and drained
- 4-8 oz shrimp peeled, deveined washed, or protein of your choice
- ½ cup chopped yellow onions
- 2 Serrano peppers sliced
- 1 tsp garlic minced
- 1/3 cup diced red bell pepper
- 2 tsp mushroom soy sauce (gf)
- 2 tsp fish sauce or soy sauce (gf) or use 1/2 tsp of salt
- ¼ cup of cooking oil and extra if needed not olive
- 1/2 tsp white pepper or to taste
- 1 tbsp curry powder
- 1/2 tsp sugar palm, or brown sugar
- 2 stalks spring onions chopped reserve some of the tops for garnish
Garnish
- ¼ cup cilantro chopped
- 1/3 cucumber sliced on a bias
- 6 wedges lime
Instructions
Mise En Place
- Wok cooking requires that you have all your ingredients to prepare the dish at your fingertips. For many dishes, cooking with a wok moves rapidly, because you are cooking at such a high temperature. I used my Wendy's Singapore Curry Mix instead of just curry powder.
- Heat wok on medium high, add garlic to the wok and lightly brown. Once garlic has achieved a light beige color, add your protein…I’m using shrimp. You can use any protein you want. Meat, poultry, seafood, mushrooms or tofu. Cook shrimp or your choice of protein until just about done.
- To this add your onions and cook them until translucent.
- Push shrimp, onion and garlic mixture to one side of the wok. Check for oil, add another tablespoon if needed. Crack 2 eggs in the empty space and lightly scramble. Leave to set for a few seconds. Then mix the eggs and shrimp together. .
- Add your cooked "cold" jasmine rice to the wok and incorporate well, ensuring that your rice grains are separated. Keep the contents of your wok moving to prevent it from sticking and or burning.
- Once the rice is separated, add your mixed vegetables and stir a couple of times. Add all the peppers and incorporate well.
- Sprinkle in all your curry powder and the sugar, along with your raisins, soy and fish sauce (if using). Mix well to incorporate all the ingredients. Make sure that each rice grain is coated evenly with the curry powder, sauces and sugar.
- Add pineapple and roasted cashew nuts; continue cooking and stirring until pineapple is heated though.
- Add the spring onions turn off the heat, and mix well to incorporate.
- Garnish with sliced cucumber, green onion tops, cilantro and lime wedge. You are ready to serve!
Notes
Gluten-free
To make sure this recipe is gluten-free, check the labels on all packaged ingredients.
Substitutes
Fish sauce can be substituted with soy sauce or Braggs liquid amino acids.
Protein can be seafood, meat, chicken, tofu or mushrooms. If using meat make sure it is slice super thin so it will cook quickly and thoroughly. Tofu can be put into a marinade of your choice for extra flavor. Coconut palm sugar can be replaced with 1 tsp of organic raw sugar or regular sugar. Serrano pepper can be left out or replaced with green bell peppers Jasmine rice can be replaced with cooked long grain rice. Unsalted roasted cashew nuts can be replaced with peanuts. White pepper and be replaced by ground black pepper Curry powder can be replaced ground cumin powder. Tips Make sure the rice is not over cooked and mushy or steaming hot.
If your rice is freshly cooked and or steaming hot, spread on a tray to cool completely and dry out before frying. For best results cook the rice the day before or steam in a bamboo steamer and allow to cool slightly. Always use fresh pineapple. If fresh pineapple is unavailable use frozen, bottled and then canned. If using frozen, bottled or canned pineapple defrost, drain, rinse and pat dry. Whether using fresh or package pineapple, give each chunk a good squeeze to remove the juice. This will prevent your rice from becoming soggy and it will allow the pineapple to soak in the flavors. Defrost mixed vegetables, drain and pat dry. Wok Cooking Keep everything moving in your wok to prevent sticking or burning. Vegan To make this dish a vegan recipe, don't add the eggs and select a plant based protein.
Protein can be seafood, meat, chicken, tofu or mushrooms. If using meat make sure it is slice super thin so it will cook quickly and thoroughly. Tofu can be put into a marinade of your choice for extra flavor. Coconut palm sugar can be replaced with 1 tsp of organic raw sugar or regular sugar. Serrano pepper can be left out or replaced with green bell peppers Jasmine rice can be replaced with cooked long grain rice. Unsalted roasted cashew nuts can be replaced with peanuts. White pepper and be replaced by ground black pepper Curry powder can be replaced ground cumin powder. Tips Make sure the rice is not over cooked and mushy or steaming hot.
If your rice is freshly cooked and or steaming hot, spread on a tray to cool completely and dry out before frying. For best results cook the rice the day before or steam in a bamboo steamer and allow to cool slightly. Always use fresh pineapple. If fresh pineapple is unavailable use frozen, bottled and then canned. If using frozen, bottled or canned pineapple defrost, drain, rinse and pat dry. Whether using fresh or package pineapple, give each chunk a good squeeze to remove the juice. This will prevent your rice from becoming soggy and it will allow the pineapple to soak in the flavors. Defrost mixed vegetables, drain and pat dry. Wok Cooking Keep everything moving in your wok to prevent sticking or burning. Vegan To make this dish a vegan recipe, don't add the eggs and select a plant based protein.
Nutrition
Serving: 6servings | Calories: 316kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 337mg | Potassium: 326mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1293IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg