I have not done any genuine cooking in our Austin kitchen area yet, however this homemade Thai pineapple meal is looking quite appealing after all the tacos I consumed the other day! I’m identified to consume all the tacos in Austin.
Back to Thai food. This pineapple fried rice dish was influenced by a meal at Sugary food Basil in Norman, Oklahoma over the vacations. I actually enjoyed the mix of sweet, caramelized pineapple with Thai spices.
I can’t declare that my variation is standard, however it does taste extremely near to my memories of that meal. I utilized some remaining bell pepper rather of tomato and believed it was quite fantastic that method.
The cooking approach for this fried rice is a riff on my spicy kale and coconut fried rice. If you’re a fan of that dish, I believe you’ll like this one, too, in addition to my vegetable fried rice and the coconut fried rice in my cookbook. Please let me understand how it ends up for you in the remarks!
Prior to you start
A number of fast notes:
- This meal comes together extremely rapidly, so ensure your components are prepared to precede you start.
- Cooled remaining rice works finest in stir french fries since it does not clump together, so prepare the rice beforehand if time enables (see dish notes).
How to Make Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
- Preparation Time: 15 minutes
- Prepare Time: 10 minutes
- Overall Time: 25 minutes
- Yield: 2 to 4 portions 1 x
- Classification: Meal
- Food: Asian
Thai-style sweet and hot pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and fast, vegetarian weeknight supper! This meal comes together extremely rapidly, so make certain to have your components (consisting of cooled remaining rice) prepped beforehand. Dish yields 2 big, restaurant-sized parts or 4 more modest parts.
- 2 tablespoons coconut oil or quality grease, divided
- 2 eggs, beaten with a dash of salt
- 1 1/2 cups sliced fresh pineapple
- 1 big red bell pepper, diced
- 3/4 cup sliced green onions (about 1/2 lot)
- 2 cloves garlic, pushed or minced
- 1/2 cup sliced raw, saltless cashews
- 2 cups prepared and cooled wild rice *, ideally long-grain brown jasmine rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 little lime, cut in half
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
- Heat a big wok, cast iron frying pan or non-stick fry pan over medium-high heat and position an empty serving bowl close by. When the pan is hot enough that a drop of water sizzles on contact, include 1 teaspoon oil. Gather the eggs and cook, stirring regularly, up until the eggs are rushed and gently set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Erase the pan if needed with a paper towel (beware, it’s hot!).
- Include 1 tablespoon oil to the pan and include the pineapple and red pepper. Cook, stirring continuously, up until the liquid has actually vaporized and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then include the green onion and garlic. Prepare up until aromatic while stirring continuously, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Decrease the heat to medium and include the staying 2 teaspoons oil to the pan. Gather the cashews and cook up until aromatic, stirring continuously, about 30 seconds. Include the rice to the pan and stir to integrate. Prepare up until the rice is hot, stirring periodically, about 3 minutes.
- Put the contents of the bowl back into the pan and stir to integrate, separating the rushed eggs with your spoon. Prepare up until the contents are warmed through, then eliminate the pan from heat. Include the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the meal and stir to integrate. Season to taste with salt and reserved.
- Slice the staying 1/2 lime into 4 wedges. Transfer the stir-fry to private serving bowls and garnish each bowl with a lime wedge and a light spray of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who may wish to include more to their bowls.
Dish adjusted from my spicy kale and coconut fried rice.
* Rice notes: For 2 cups prepared rice, you’ll require to formulate about 2/3 cup dry rice. To prepare the rice, wash it well in a great mesh colander, then bring a big pot of water to boil. Include the rice and let it boil, exposed, for thirty minutes. Drain pipes off the staying cooking water, then return the rice to the pot. Cover the pot and let the rice steam, off the heat, for 10 minutes. To chill the rice ASAP, spread it throughout a parchment paper-lined rimmed baking sheet and let it cool in the fridge.
MAKE IT VEGAN/EGG FREE: Avoid the eggs by heating up the pan and after that begin preparing with action 2. This fried rice would be fantastic with crispy baked tofu, which you might toss in throughout action 4.
MAKE IT GLUTEN FREE: Make certain to utilize an accredited gluten-free soy sauce (tamari is generally gluten totally free, however inspect to be sure).
STORAGE IDEAS: The meal tastes fantastic the next day, whether reheated or served at space temperature level.
If you like this dish: Make certain to have a look at my other Thai-inspired dishes here!
▸ Nutrition Info
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