We ordered takeout from a new Thai place in town last week and I ordered the pineapple fried rice. WOW, it was so delicious. Spicy. Salty. Sweet….and so many different textures between the crunchy cashews, tender pineapple, and crispy rice. We had a takeout container full of white rice that we never got to and I figured I had most of the ingredients at home so I could try it myself. This did not disappoint, in fact I’m eating the leftovers for breakfast while I type this up.
What you need:
2 tbsp vegetable oil (or coconut…just not olive oil)
1 1/2 cups precooked white jasmine rice (or brown rice if that’s what you prefer)
1 tbsp yellow curry paste
1/2 sweet onion, diced (I also think scallions would be really good here but I didn’t have any)
1 large carrot, peeled and diced
1 red pepper, sliced into thin strips
1/2 cup frozen peas (thawed)
1 14 oz can pineapple chunks, drained
1/2 cup salted cashews
*optional pickled hot red peppers, soy sauce
*Thai fried rice isn’t typically made with soy sauce but I’m not in Thailand and I like soy sauce so I added 1 tbsp at the end
Begin by heating a wok or fry pan over medium-high heat and drizzle in your oil then add your onion, carrots, and pepper. After the vegetables have sweated for a minute or two add the curry paste and everything listed before the eggs. Stir occasionally for about 10 minutes. Allow some of the rice and pineapple to brown and crisp. When everything is cooked thoroughly scoot everything to the outer edges of the pan and crack 2 eggs into the center (maybe crack them into a separate bowl first to avoid getting shells in the pan) and swirl them around to scramble them before mixing them into the rest of the fried rice. At the end I added about 2 tbsp hot red peppers because we like things spicy and 1 tbsp soy sauce. I like the savory/sweet/salty mixture of all of these ingredients.
With protein from the eggs and cashews this could be a meal all on its own but we served it with hot honey salmon (also posted on the blog) and it went really well together.