Tired of plain boiled white rice? Why not try this classic Thai pineapple fried version? In Thailand they sometimes call this dish Heavenly fried rice. The taste of the golden fried grains mixed with chunks of juicy pineapple, cashews, sultanas, peas and carrots will send you straight to Foodie heaven! Make it as the main course or as a beautiful side dish to accompany any meat. This is hubby’s favourite rice dish (and mine too!)
Serves 6 as a side dish
You will need:
1 cup fresh pineapple chunks
4 cups cooked rice, preferably 1 day old (Foodie Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
1 cup white part of green onion, chopped
1 tsp garlic, minced
1 red or green chili, thinly sliced (omit or use ½ a chilli for a mild fried rice)
2 eggs
½ cup cooked green peas
½ cup carrots, ½ cubed and boiled.
¼ cup raisins or sultanas
½ cup roasted unsalted whole cashews
2 tbsp Olive Oil
For the Stir-Fry Sauce:
2 tbsp Soy Sauce
1 tbsp Fish Sauce
3 tbsp Sriracha Sauce
2 tsp turmeric powder
What to do:
- In a small bowl, stir all the stir-fry sauce ingredients.
- Heat little olive oil in the wok/large frying pan and crack eggs and stir quickly to cook as if making scrambled eggs. Remove from wok and set aside.
- Add 2 tbsp olive oil in a wok/large frying pan over medium-high heat. Add sliced white part of green onions, garlic, and chili, stir-frying until fragrant (1 minute).
- Add the carrots and peas. Stir-fry for 1-2 minutes.
- Now add the rice, pineapple chunks, sultanas and cashews. Drizzle the stir-fry sauce over and gently stir-fry to combine over medium-high to high heat for 5 to 7 minutes, or until desired lightness is achieved.
- Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce or sriracha sauce as needed.
