Thai Curry Rice with Pineapple

This was a pretty nice recipe in that it bridged Thai and Chinese tastes (curry and soy)–though I recognize that fried rice is already an Americanized version of these countries’ cuisines. While not my favorite dish, I think it would do in a pinch on a weeknight. Plus, I LOVE pineapple.

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  • 1 small can pineapple chunks, drained, OR 1+½ cups fresh pineapple chunks [I used fresh. Cutting up a pineapple–surprisingly simple.]
  • 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered) [I followed the tip and it worked great.]
  • 3-4 Tbsp. chicken stock
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red or green chili, thinly sliced, OR ¼ to ¾ tsp. dried crushed chili (chili flakes)
  • 1 egg
  • ½ cup frozen peas
  • optional: 1 small carrot, grated (about ¼ cup) [I like mine in little bites, not grated.]
  • ¼ cup raisins or currants
  • ½ cup roasted unsalted whole cashews [I skipped the raisins and cashews because I wanted to be more of a mix of Thai and Chinese, and these ingredients I think would make it less so.]
  • 3 spring onions finely sliced
  • 1/3 cup fresh coriander

STIR-FRY SAUCE:

  • 2+½ Tbsp fish sauce, OR 3 Tbps. soy sauce if vegetarian [I had fish sauce but went for the soy, but for a more Thai version, go for that fish sauce!]
  • 2 tsp. Thai curry powder OR regular curry powder
  1. If using old rice, pour 1-2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside. [Optional, I didn’t do this, but it seems like a good idea …]
  2. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
  3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (½ to 1 Tbsp. at a time to keep ingredients sizzling).
  4. Push ingredients aside and crack egg into wok, stirring quickly to cook (like making scrambled eggs).
  5. Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
  6. Now add the rice, pineapple chunks, cashews, and raisins/currents. Drizzle the fish/soy sauce mixed with curry powder over and 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. Add a little more oil if pan becomes too dry (this is how the restaurants achieve that special ‘shine’ on their fried rice).
  7. Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
  8. To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander. ENJOY!
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