Thai Pineapple Fried Rice
- Number of Servings: 4
Ingredients
1 can pineapple chunks (approx 2 cups), drained2 cups brown rice, cookedCooking spray2 T vegetable stock (or chicken stock)3 garlic cloves1 egg1/2 cup frozen peas and carrots1/4 cup craisins1/4 cup cashews1 shallot, chopped2 T soy sauce2 t curry powder
1. In a cup, stir the soy sauce together with the curry powder.
2. Spray a large frying pan with cooking spray and turn heat to medium-high. Add shallots and garlic, stir-frying until fragrant (1 minute).
3. Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
4. Crack egg into pan and stir quickly to cook. Add a little stock when the wok/pan becomes dry.
5. Add the frozen peas and carrots, cashews, and the soy sauce mixture. Stir-fry 1 minute.
6. Add the rice, pineapple chunks, and craisins. 7. Gently stir-fry to combine over medium-high to high heat for about 3 minutes.
8. Remove from heat and serve.
Makes approx 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CALICAT1977.
2. Spray a large frying pan with cooking spray and turn heat to medium-high. Add shallots and garlic, stir-frying until fragrant (1 minute).
3. Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
4. Crack egg into pan and stir quickly to cook. Add a little stock when the wok/pan becomes dry.
5. Add the frozen peas and carrots, cashews, and the soy sauce mixture. Stir-fry 1 minute.
6. Add the rice, pineapple chunks, and craisins. 7. Gently stir-fry to combine over medium-high to high heat for about 3 minutes.
8. Remove from heat and serve.
Makes approx 4 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CALICAT1977.
Nutritional Info Amount Per Serving
- Calories: 340.8
- Total Fat: 6.9 g
- Cholesterol: 53.1 mg
- Sodium: 524.3 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 3.5 g
- Protein: 8.3 g
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