This classic Thai pineapple fried rice with golden grains of rice jeweled with chunks of juicy pineapple, cashews, and raisins create a taste that will make your mouth water! Make it as the main course or as a beautiful side dish to any meal. You can serve it in a carved-out pineapple like they do in Thailand, which is quite easy and fun.
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Ingredients
- 3 cups to 4cooked rice
- tablespoons • 3soy sauce
- teaspoons • 2curry powder
- • 1 onion finely chopped
- cloves • 3garlic finely chopped
- teaspoon • 3/4dried crushed chili flakes
- cup • 1frozen peas and carrots
- • 1 small can pineapple chunks drained
- cup • 1/4raisins
- cup • 1/2roasted unsalted whole cashews
- • 3 spring onions finely sliced
- cup • 1/3fresh cilantro leaves
Ingredients
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Instructions
- Mix 1 tablespoon water with the rice, using your fingers to separate any chunks into grains. Set the rice aside.
- Drizzle 1 to 2 tablespoons water in a wok or large frying pan over medium-high heat. Add onion, garlic and chili, stir-frying until fragrant, about 1 minute.
- Add the carrots and peas. Stir-fry 1 to 2 minutes.
- Now add the rice, pineapple chunks, raisins, and cashews and mix together.
- Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat for about 5 minutes.
- To serve, scoop rice onto a serving platter or in a carved-out pineapple. Garnish with spring onions and cilantro.