Thai Pineapple Fried Rice - Penny Lane Blog at Allrecipes.com - 215377

Penny Lane

Thai Pineapple Fried Rice 
 
Jan. 5, 2011 10:47 am 
Updated: Jan. 10, 2013 12:01 pm
This is my favorite Fried Rice.  Love it!  I can make a whole meal of this.  Feel free to add what you like and leave out what you don't like.  I often cut way back on the curry if I am serving this as a side dish. 


Thai Pineapple Fried Rice.

  • 1 cup pineapple tidbits (fresh is better, but canned works too)
  • 4 cups cooked rice, preferably at least 1 day old
  • 4 Tbsp oil for stir-frying
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 red or green chili (de-seeded if milder rice is desired)
  • 1/2 cup roasted unsalted cashews
  • 1/2 cup frozen peas
  • 1 egg, beaten (omit if vegan)
  • 1/4 cup currants (or raisins)
  • 3 Tbsp. chicken or vegetable stock
  • 3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
  • 2 tsp. curry powder
  • 1 tsp. sugar
  • 3 spring onions, finely sliced
  • 1/3 cup fresh cilantro
  • Optional: 8-12 fresh shrimp/prawns  or pork / chicken

    Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
    Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. If using chicken or shrimp, add them now as well.
  • Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.
     
    Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

    Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.

    Add the cashews and stir-fry for 30 seconds.

    Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Stir-fry Tip: Continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.
     
    Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.

    Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.

    To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple

  •  
    Comments
    Jan. 5, 2011 11:03 am
    Thank you, Baking Nana. Now I know what my side will be for dinner tonight. I have 4 cups of leftover brown rice just begging to be used up. This sounds very tasty. Toni
     
    Jan. 5, 2011 11:23 am
    Hope you enjoy Toni - it is one of my favorites - I sometimes cut back on the curry - depends on what else I am serving. :)
     
    Jan. 5, 2011 11:39 am
    Looks super! I would believe it to be a health food when fresh pineapple is used. Thank you!
     
    Jan. 5, 2011 12:09 pm
    It is a pretty healthy meal, Mike. I buy the canned pineapple packed in it's juice.
     
    Jan. 5, 2011 12:11 pm
    very interesting B'Nana, makes my fried rice look naked.
     
    maggie 
    Jan. 5, 2011 12:13 pm
    This looks great for a main course! I like all the ingredients except the raisins.
     
    Jan. 5, 2011 12:28 pm
    I really like to add red and orange bell peppers - so yummy. :)
     
    Jan. 5, 2011 12:46 pm
    Looks fantastic! YUM!
     
    MrsRPM 
    Jan. 5, 2011 1:37 pm
    This sounds awesome!! How do I save this recipe, anyone?!?
     
    Jan. 5, 2011 1:39 pm
    MrsRPM - You can copy and paste it to print it out or save it as a weblink. Either way. I didn't write it up as an AR personal recipe yet.
     
    Jan. 5, 2011 3:01 pm
    Thank you so much for the recipe!! I've wanted to make this forever cause we eat it at the local Thai food restaurant and we love it! Thanx again =)
     
    Jan. 5, 2011 3:16 pm
    You are welcome Kitty. We also order this at a local Thai place - love it! Theirs has one other great taste that I haven't been able to identify. I will let you know if I ever figure it out. :)
     
    Jan. 5, 2011 4:07 pm
    Thanks so much for posting the recipe - can't wait to try it! My attempts at fried rice have been pathetic. One quick question - hubby has a soy allergy, and I think fish sauce has soy. Do you have any suggestions of something else I could use?
     
    Jan. 5, 2011 4:21 pm
    Chris - My bottle of Thai Kitchen Fish Sauce - Ingredients - Anchovy extract, salt, unrefined cane sugar, "This product may contain peanuts"
     
    Jan. 5, 2011 4:23 pm
    http://www.thaikitchen.com/Allergy-Information.aspx
     
    Jan. 5, 2011 4:30 pm
    Thanks for the info - I really appreciate it!
     
    Jan. 5, 2011 4:38 pm
    You are welcome. Enjoy!
     
    Mrs. C 
    Jan. 5, 2011 5:11 pm
    As much as Mr C and I LOVE Thai food, I have never made it at home. We love to stir fry meats and veggie often, with rice. BUT this recipe IS a complete meal, you are right! Yum! Guess I'd better check the grocery list to see what I need!
     
    Jan. 5, 2011 5:19 pm
    Glad you found this inspiring Mrs. C. I LOVE red and yellow peppers and big hunks of celery in it. Just depends on what I have in the crisper drawer. Oh bok choy or cabbage is good too. :) Get all your prep done and this goes together in a flash!
     
    Jan. 5, 2011 5:54 pm
    FYI. I just made the rice so I can have this tomorrow. My plan was to have soup every night but this over-ruled that idea. I fixed brown rice just to make this a little richer in the omegas.
     
    Jan. 5, 2011 6:06 pm
    Mike - it is great with brown rice! Soup is great (I love Hot and Sour and it is soooo good for you) BUT this rice is great. I hope you enjoy!
     
    PlumFairy1 
    Jan. 6, 2011 7:46 am
    Now I am conflicted! I had an Indian Basmati rice on the menu for Monday...but this sounds really good...! I think I'll have to make the change, because I just happen to have a fresh pineapple in the house. ;) Thanks for the recipe!
     
    PlumFairy1 
    Jan. 6, 2011 7:54 am
    I forgot to mention that this rice will, indeed, be served in the hull of the pineapple. Who could resist a presentation like that? :)
     
    Jan. 6, 2011 8:46 am
    This sounds like a fantastic recipe! But the word 'healthy' does not come to mind to me. Maybe healthier! It seems to me to be pretty carbohydrate intensive. I try to limit my carbs to <45 grams per meal (I have about 7% body fat). I don't see any nutritional values here and without figuring it all out, I could probably have about 1/2 cup of this (everything else I would choose to eat with this meal would have to be totally 'free'), and this would not include egg rolls. Sigh! The brown rice is better than white rice. Fresh pineapple is better than canned, but pineapple still is very high in sugar. Any excess of carbohydrates converts itself to sugar. On top of the fact that I am carb challenged, I am also a Type 2 diabetic. Maybe I am (no, I admit it, I am) just envious of all the folks out there that can eat this way.......teardrop with a sigh:)
     
    Jan. 6, 2011 9:52 am
    Plum Fairy - I hope you enjoy! Take a picture! Bradshaw - you are right - "healthier" would be a better description - although "healthy" food is different for each person. I would miss dishes like this if I were carb challenged. My brother is a Type 1 diabetic and really knows his portion sizes and counting carbs is key.
     
    Jan. 6, 2011 10:30 am
    I was able to live in Thailand for several months. I had a version of this rice often. When I became pregnant and was so sick, this was one of the things I could eat and not be to ill. It is so easy to alter anything you are not fond of and still have a wonderful meal. I have used peaches instead of pineapple, and brown rice instead of white, when I had one and not the other. It was always good, even if it was a bit different!
     
    Jan. 6, 2011 10:54 am
    arleywife - Thanks for your comments. Peaches would be great! I was also thinking about Mango - I love the Mango Curry Chicken or Shrimp at the local Thai place. Yum!
     
    SB 
    Jan. 6, 2011 12:00 pm
    This sounds very yummy! Im putting this on my shopping list next week. Thanks BN for sharing :)
     
    Jan. 6, 2011 12:11 pm
    Perfect! Just the way I do it too! Have a lovely 2011!
     
    Jan. 6, 2011 12:40 pm
    Thanks SB & Phil :) Happy New Year to you!
     
    Jan. 6, 2011 4:33 pm
    OK, Baking Nana. I fixed this for tonights meal and the critique of my wife is, "...don't eat any more of this. I want it in my lunch tomorrow." It is a great tasting recipe and my complements and thanks to you for posting it. I had one minor deviation from it. I had a package of raisins with dried cherries mixed with them that were left over from my holiday fruitcake. The cherries added a surprising- but pleasant- sour note to the recipe. In the 1/2 cup there was less than 1/4 of it in cherries.
     
    Jan. 6, 2011 5:51 pm
    Saved! This sounds so good, and I love Thai anything! Thanks BN, will try it soon.
     
    Jan. 6, 2011 8:09 pm
    Oh - I am so glad it was a hit Mike! Dried Cherries - I LOVE them. :) I buy them in bulk - thanks for the suggestion! Did you add all the curry powder? That is always my sticking point.
     
    Jan. 6, 2011 8:40 pm
    Wyattdogster - I do hope that you enjoy:) I love Thai food!
     
    Kim 
    Jan. 6, 2011 9:43 pm
    My family and I ate lots of fantastic pineapple fried rice while in Thailand a few years ago. It was often served in a pineapple split lengthwise and hollowed out.
     
    Jan. 7, 2011 4:21 am
    Yup! I followed your instructions.
     
    Jan. 7, 2011 7:07 am
    Kim - thanks for stopping in. The hollowed out pineapple bowl is beautiful, isn't it.
     
    Jan. 7, 2011 7:07 am
    Mike - glad you and your wife enjoyed it.
     
    Jan. 13, 2011 7:11 pm
    I finally got around to making this. Aboslutely delicious! I saved the recipe under my internet 'favorites' to make again and again.
     
    Jan. 15, 2011 1:06 am
    Thanks Chris! So glad you enjoyed it - we sure do!
     
    Jan. 10, 2013 12:01 pm
    Mike just recommented this on my request post. Looks delicious, BN!
     
     
     
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    Baking Nana

    Living In
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    About Me
    Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
    My favorite things to cook
    I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
    My favorite family cooking traditions
    In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
    My cooking triumphs
    Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
    My cooking tragedies
    There have been a few but none so horrible that I can't laugh about them now.
     
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