Description
Thai Pineapple Fried Rice is a vibrant dish that balances sweet, savory, and a hint of spice, making it a true showstopper. Served in a hollowed-out pineapple, it brings the flavors of Thailand right to your dinner table.
Ingredients
- Day-old cold jasmine rice
- Fresh pineapple, diced
- Thinly sliced beef (sirloin or flank steak)
- Plump fresh shrimp, peeled and deveined
- Garlic, freshly minced
- Shallots, finely diced
- Mixed vegetables (peas and diced carrots)
- Red or yellow bell pepper, diced
- Mild yellow curry powder
- Fish sauce (Nam Pla)
- Light soy sauce
- Oyster sauce
- Granulated sugar
- Roasted cashews
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Ensure you have your day-old, cold jasmine rice ready. Break up any large clumps with your hands.
- Dice your fresh pineapple into 1/2-inch cubes. Thinly slice your beef against the grain. Peel and devein your shrimp. Mince your garlic, dice your onion/shallot, and have your carrots, peas, and bell pepper ready.
- In a small bowl, combine your fish sauce, soy sauce, oyster sauce, sugar, and curry powder. Whisk it well until the sugar is dissolved and the curry powder is evenly mixed.
- Chop your cilantro and have your cashews and lime wedges standing by.
- Heat a large wok or a very large non-stick skillet over medium-high to high heat. Add about 1-2 tablespoons of a neutral oil and let it get shimmering hot.
- Toss in your minced garlic and stir-fry for about 15-20 seconds until fragrant.
- Add your thinly sliced beef to the hot pan, sear for about 1-2 minutes until browned on one side, then stir-fry until cooked through. Remove the beef from the pan and set it aside.
- Add the shrimp to the pan and stir-fry for 1-2 minutes until they turn pink and opaque. Remove them from the pan and add them to the cooked beef.
- If the pan seems dry, add a tiny bit more oil. Add your diced onions/shallots, carrots, peas, and bell pepper. Stir-fry for about 2-3 minutes until the vegetables start to soften slightly.
- Push the vegetables to one side of the pan. Pour a tiny bit more oil into the empty space, add a pinch more curry powder if desired, and let it toast for about 15 seconds.
- Add your cold jasmine rice to the pan, breaking up any remaining clumps. Stir-fry vigorously for 3-5 minutes, allowing the rice to get slightly toasted.
- Pour your prepared sauce mixture evenly over the rice. Stir-fry, ensuring every grain of rice is coated. Return the cooked beef and shrimp to the pan and toss everything together gently.
- Finally, add your diced fresh pineapple and stir-fry for just 1-2 minutes more to warm it through.
- Stir in most of your roasted cashews, reserving some for garnish. Taste the fried rice and adjust seasoning as needed.
- Transfer the fried rice to serving plates or into a hollowed-out pineapple. Garnish with fresh cilantro and the remaining cashews. Serve immediately with lime wedges.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Use cold, day-old jasmine rice for the best texture. High heat is crucial for frying, and don't overcrowd the pan. Fresh pineapple offers superior flavor, and always taste and adjust seasoning before serving.