Thai Heavenly Pineapple Fried Rice kamakazietom
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
Number of Servings: 6
Ingredients
-
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
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup currants OR raisins
½ cup roasted unsalted whole cashews
1/3 cup fresh coriander
STIR-FRY SAUCE:
3 Tbps. soy sauce
2 tsp. curry powder
optional: 1/2 tsp. sugar
Directions
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.
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.