Pineapple Fried Rice
Thai-style Fried Rice is a delicious and filling side dish or a complete meal in itself. Made with chicken, shrimp, and pineapple and seasoned with curry, it's a flavorful packed stir-fry that's sure to be a family favorite.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pineapple
- 6 cups cooked rice
- 3 tablespoons fish sauce
- 3 tablespoons chicken broth
- 1 tablespoon curry powder
- 1 teaspoon sugar
- canola
- 1 onion, chopped
- 2 cloves garlic, peeled and minced
- 1/2 pound large shrimp, peeled and deveined with tails on
- 1/2 pound chicken breast, cut into 1-inch strips
- 1/2 cup unsalted cashews
- 2 eggs, beaten
- 1 cup green peas
- 1/4 cup raisins
- 2 green onions, chopped
- salt and pepper to taste
Instructions
- 1
Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about 1/2 inch thick. Do not cut leaves.
- 2
Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat.
- 3
Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes.
- 4
Rinse the hollowed pineapple boat and drain well.
- 5
Using hands, break rice to separate grains. Set aside.
- 6
In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until sugar and curry powder are well-dispersed. Set aside.
- 7
In a wide pan or wok over high heat, heat about 1 tablespoon oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds Remove from pan and set aside.
- 8
Add shrimps and cook, stirring regularly, until color changes. Remove from pan and drain on paper towels.
- 9
Add about 1 tablespoon of oil to the pan. Add chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
- 10
Wipe down the pan as needed. Add about 2 tablespoons oil. Add onions and garlic and cook until softened.
- 11
Add eggs and cook, stirring regularly, for about 1 minute or until they begin to set but still moist.
- 12
Add liquid mixture, stirring regularly.
- 13
Add cashews and cook, stirring regularly, for about 30 seconds or until lightly toasted.
- 14
Add the rice and cook, spreading on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until sauce is well distributed.
- 15
Add green peas and raisins. Continue to cook until green peas are heated through.
- 16
Add the shrimps, chicken, and pineapple. Toss to combine.
- 17
Season with salt and pepper to taste.
- 18
Add green onions and continue to cook, tossing regularly, for another 1 to 2 minutes or until ingredients are heated through.
- 19
To serve, spoon rice into pineapple boats. Garnish with additional raisins and cashews as desired. Serve hot.