Pineapple Thai Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
9 cups long grain Jasmine brown rice (cooked, day old)4 tbs peanut oil 1.5 tbs Fish sauce (can be purchased in oriental markets... can also use oyster or crab sauce)3 tbs Light Soy Suace2 tbs Minced garlic2 chili pepper1 chicken breast sliced in thin strips2 eggs (scrambled)1 large head of broccoli1 cup green beans1 cup snow peas1 large carrot1 tomato (seeds removed)pineapple (canned works too)1 large yellow onion2 green onions (the long skinny kind)
Use day old cooked brown rice. Crumble with your fingers while the rice is cold.
Mix thai sauce:
fish sauce
light soy sauce
garlic
1/2 lime squeezed
2 thinly sliced chili pepper (I removed after letting them soak for a while)
*note this smells pungent at this stage... once you mix it with all the vegetables and rice, it tastes good... the first time I made it, I was worried.
Dice onions and chop green onions into thin slices. Chop up all vegetables into bite size pieces (~1"). Cut pineapple into chunks (drain juice). Also when cutting tomato I removed the seeds so it wouldn't make the rice soggy.
Add 1 tbs oil to wok and cook onions until partly cooked through. Add chicken cut into strips and saute until just turning light brown. Push chicken to side of wok and cook scrambled eggs on side. Break up eggs into pieces.
Remove from wok.
Add 1 tbs oil and lightly saute all vegetables until cooked but still crisp. Add tomato and pineapple chunks and saute until they are hot.
Remove from wok and add to chicken, egg, onion mixture in separate bowl.
Add 2 tbs oil to wok and cook rice (make sure wok is very hot and warm up rice a little bit in microwave first so it doesn't take the heat from the wok). Stir fry for about 5-8 minutes until rice is getting hot and starting to get brown. Turn heat to low and add thai sauce and mixed it in thoroughly. Add vegetable and chicken mixture.
Enjoy!
This is made as a full dinner ~2 cup servings. Could be used for side dishes and would make 12+ servings easily.
Can also be made vegetarian, or with beef, shrimp, or crab.
Number of Servings: 8
Recipe submitted by SparkPeople user FRIZGIRL.
Mix thai sauce:
fish sauce
light soy sauce
garlic
1/2 lime squeezed
2 thinly sliced chili pepper (I removed after letting them soak for a while)
*note this smells pungent at this stage... once you mix it with all the vegetables and rice, it tastes good... the first time I made it, I was worried.
Dice onions and chop green onions into thin slices. Chop up all vegetables into bite size pieces (~1"). Cut pineapple into chunks (drain juice). Also when cutting tomato I removed the seeds so it wouldn't make the rice soggy.
Add 1 tbs oil to wok and cook onions until partly cooked through. Add chicken cut into strips and saute until just turning light brown. Push chicken to side of wok and cook scrambled eggs on side. Break up eggs into pieces.
Remove from wok.
Add 1 tbs oil and lightly saute all vegetables until cooked but still crisp. Add tomato and pineapple chunks and saute until they are hot.
Remove from wok and add to chicken, egg, onion mixture in separate bowl.
Add 2 tbs oil to wok and cook rice (make sure wok is very hot and warm up rice a little bit in microwave first so it doesn't take the heat from the wok). Stir fry for about 5-8 minutes until rice is getting hot and starting to get brown. Turn heat to low and add thai sauce and mixed it in thoroughly. Add vegetable and chicken mixture.
Enjoy!
This is made as a full dinner ~2 cup servings. Could be used for side dishes and would make 12+ servings easily.
Can also be made vegetarian, or with beef, shrimp, or crab.
Number of Servings: 8
Recipe submitted by SparkPeople user FRIZGIRL.
Nutritional Info Amount Per Serving
- Calories: 443.3
- Total Fat: 10.7 g
- Cholesterol: 61.7 mg
- Sodium: 549.0 mg
- Total Carbs: 73.3 g
- Dietary Fiber: 9.4 g
- Protein: 15.3 g
Member Reviews