Thai pineapple fried rice is sweet and spicy recipe with goodness of vegetable, juicy pineapple chunks, crunch of cashews-currants and aromatic flavor of cilantro. This recipe is healthy, quick, heavenly delicious and best vegetarian dinner! Just be sure to have your ingredients prepped and placed near the stove before you start cooking as this dish come very quickly once started. Here I have served it in a carved-out pineapple to give a feeling of Thailand. It’s easy and great fun too.
Step by Step Instructions with Photos
- Chop or dice all the veggies from table one in any shape and size you like. Keep them ready and set aside.
- Wash rice and cook. Chilled before using them or refrigerate to cool down completely, leftover rice works very well. Set aside. keep everything ready before you go on the flame.
- keep all every ingredients ready before you go on the flame.
- Heat a large wok or non-stick frying pan over medium heat. Once the pan is hot enough, that a drop of water sizzles on contact, add coconut oil.
- In hot oil add chopped onion, bell peppers, carrots, beans and red chili; sauté until onion turns translucent.
- Add chopped fresh pineapple, green onion, baby corn, snow peas, green peas and garlic paste. Sauté stirring constantly until the pineapple is caramelized on the edges, about 3 to 5 minutes.
- Add cashews, raisins, curry powder, chili-garlic sauce, soy sauce and salt; cook stirring continuously for 30 seconds.
- Add the rice and chopped cilantro to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. Adjust the seasoning before transferring to serving bowl.
- Garnish with chopped cilantro and jars of chili-garlic sauce on the side and Serve hot.
Recipe Card
Thai Pineapple Fried Rice (Vegetarian)
Description
Thai pineapple fried rice is sweet and spicy recipe with goodness of vegetable, juicy pineapple chunks, crunch of cashews-currants and aromatic flavor of cilantro. This recipe is healthy, quick, heavenly delicious and best vegetarian dinner!
Ingredients
Table 1
Table 2
Instructions
-
Chop or dice all the veggies from table one in any shape and size you like. Keep them ready and set aside.
-
Wash rice and cook. Chilled before using them or refrigerate to cool down completely, leftover rice works very well. Set aside. keep everything ready before you go on the flame.
-
Heat a large wok or non-stick frying pan over medium heat. Once the pan is hot enough, that a drop of water sizzles on contact, add coconut oil.
-
In hot oil add chopped onion, bell peppers, carrots, beans and red chili; sauté until onion turns translucent.
-
Add chopped fresh pineapple, green onion, baby corn, snow peas, green peas and garlic paste. Sauté stirring constantly until the pineapple is caramelized on the edges, about 3 to 5 minutes.
-
Add cashews, raisins, curry powder, chili-garlic sauce, soy sauce and salt; cook stirring continuously for 30 seconds.
-
Add the rice and chopped cilantro to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. Adjust the seasoning before transferring to serving bowl.
-
Garnish with chopped cilantro and jars of chili-garlic sauce on the side and Serve hot.
Note
- Brown jasmine rice or jasmine rice works the best but basmati rice also works too.
- For Thai pineapple fried rice always use fresh pineapple. Semi ripens pineapple works the best as fully pineapple may turn your dish to sweater side.
- You can use tin pineapple when fresh pineapple is not available, just drain extra liquid and wash before using.
- Using optional vegetable is always a choice. You can use if available to make your dish more healthy and colorful.
- To keep rice from sticking, make sure wok is very hot and well oiled.
