Pineapple Fried Rice
User Reviews
3.5
12 reviews
Good
Pineapple Fried Rice
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Thai-style Fried Rice is a delicious and filling side dish or a complete meal in itself. Made with chicken, shrimp, and pineapple and seasoned with curry, it's a flavorful packed stir-fry that's sure to be a family favorite.
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Ingredients
- 1 pineapple
- 6 cups cooked rice
- 3 tablespoons fish sauce
- 3 tablespoons chicken broth
- 1 tablespoon curry powder
- 1 teaspoon sugar
- canola
- 1 onion, chopped
- 2 cloves garlic, peeled and minced
- ½ pound large shrimp, peeled and deveined with tails on
- ½ pound chicken breast, cut into 1-inch strips
- ½ cup unsalted cashews
- 2 eggs, beaten
- 1 cup green peas
- ¼ cup raisins
- 2 green onions, chopped
- salt and pepper to taste
Instructions
- Stand pineapple (with leaves facing up) on a flat work surface. With a serrated knife, slice down on one side of pineapple at about ½ inch thick. Do not cut leaves.
- Using the knife, cut around the inside of the pineapple, following the rim. Cut the pineapple flesh by making vertical and horizontal slices. Using a large spoon, scoop out the pineapple. Scrape down any fibers left inside pineapple boat.
- Cut pineapple flesh into 1-inch chunks. Only 1 cup will be used in the recipe. Store the remainder of the pineapple in an airtight container and use for other recipes.
- Rinse the hollowed pineapple boat and drain well.
- Using hands, break rice to separate grains. Set aside.
- In a small bowl, combine fish sauce, chicken broth, curry powder, and sugar. Stir until sugar and curry powder are well-dispersed. Set aside.
- In a wide pan or wok over high heat, heat about 1 tablespoon oil. Add pineapple chunks and cook, stirring regularly, for about 30 seconds Remove from pan and set aside.
- Add shrimps and cook, stirring regularly, until color changes. Remove from pan and drain on paper towels.
- Add about 1 tablespoon of oil to the pan. Add chicken and cook, stirring regularly, for about 5 minutes or until lightly browned and cooked through. Remove from pan and set aside.
- Wipe down the pan as needed. Add about 2 tablespoons oil. Add onions and garlic and cook until softened.
- Add eggs and cook, stirring regularly, for about 1 minute or until they begin to set but still moist.
- Add liquid mixture, stirring regularly.
- Add cashews and cook, stirring regularly, for about 30 seconds or until lightly toasted.
- Add the rice and cook, spreading on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until sauce is well distributed.
- Add green peas and raisins. Continue to cook until green peas are heated through.
- Add the shrimps, chicken, and pineapple. Toss to combine.
- Season with salt and pepper to taste.
- Add green onions and continue to cook, tossing regularly, for another 1 to 2 minutes or until ingredients are heated through.
- To serve, spoon rice into pineapple boats. Garnish with additional raisins and cashews as desired. Serve hot.
Notes
- If using freshly-cooked rice, spread out in a thin layer on a baking sheet and freeze for 1 to 2 hours or refrigerate for 3 to 4 hours to dry out and completely cool.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
57g
(19%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
121mg
(40%)
Sodium
809mg
(34%)
Potassium
393mg
(11%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
286IU
(6%)
Vitamin C
65mg
(72%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 809mg | 34% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 65mg | 72% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
12 reviews
Good
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