Now, I love this fried rice not only because it's yummy but because it reminds me of my friend Andrea (hi, Andrea!). She invited us over for dinner one night and she made this. I just had to have the recipe, it was so good! I sure do miss Andrea and all my friends in Sacramento. There is just a wonderful group of people down there. Sniff, sniff.
Thai Heavenly Pineapple Fried Rice
recipe courtesy Andrea
1 small can pineapple chunks, drained, OR 1 whole pineapple
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
1-3 Tbsp. vegetable stock (or chicken stock if non-vegetarian) for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg (vegans can omit)*
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, or soy sauce (use regular fish sauce if non-vegetarian)
2 tsp. curry powder
Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside. In a cup, stir the fish sauce/soy sauce together with the curry powder. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time). Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.) To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY! SERVES 4 *(I used soy sauce and cranberries instead of fish sauce and currents)
