Thai Heavenly Pineapple Fried Rice kamakazietom

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 367.5
  • Total Fat: 7.7 g
  • Cholesterol: 55.7 mg
  • Sodium: 545.8 mg
  • Total Carbs: 56.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.3 g

View full nutritional breakdown of Thai Heavenly Pineapple Fried Rice kamakazietom calories by ingredient
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Number of Servings: 6


    small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks
    3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
    1 chicken breast OR 2-3 thighs, chopped into small pieces
    1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
    3 cloves garlic, finely chopped
    1/4 to 3/4 tsp. chili flakes
    1 egg
    cup frozen peas
    optional: 1 small carrot, grated (about 1/4 cup)
    cup currants OR raisins
    cup roasted unsalted whole cashews
    1/3 cup fresh coriander
    3 Tbps. soy sauce
    2 tsp. curry powder
    optional: 1/2 tsp. sugar


Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
Crack egg into wok and stir quickly to cook (like making scrambled eggs).
Add the carrot and peas. Stir-fry 1-2 minutes, adding more stock if needed.
Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)
Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
To serve, scoop rice onto a serving platter
Top with coriander.

Serving Size: .75 cup

Number of Servings: 6

Recipe submitted by SparkPeople user KAMAKAZIETOM.

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