Description
A vibrant and easy-to-make Thai-inspired fried rice featuring sweet pineapple, savory soy sauce, and aromatic Jasmine rice.
Ingredients
3 cups cooked Jasmine rice (chilled)
2 cups fresh pineapple chunks
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1/2 cup frozen peas and carrots
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon fish sauce
1/2 teaspoon turmeric powder
1/4 cup toasted cashews
2 green onions, sliced
Instructions
Step 1: Scramble the eggs in a hot wok with a little oil until set, then remove and set aside.
Step 2: Sauté the garlic and ginger in the remaining oil until fragrant.
Step 3: Add the red bell pepper, peas, and carrots, stir-frying until tender.
Step 4: Add the pineapple chunks and cook for 2 minutes to caramelize.
Step 5: Add the cold rice and turmeric, breaking up any clumps while tossing on high heat.
Step 6: Stir in the soy sauce and fish sauce, frying for another 3-5 minutes.
Step 7: Fold in the eggs and cashews, garnish with green onions, and serve.
Notes
Always use cold rice for the best texture. If using canned pineapple, drain and dry it thoroughly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
