How To Make Thai Pineapple Fried Rice
Prepare a vegetarian dinner with this Thai pineapple fried rice cooked with bell pepper, and cashew served with lime and cilantro.
Serves:
Ingredients
- 2tspcoconut oil,or quality vegetable oil, divided
- 2eggs,beaten with a dash of salt
- 1½cupsfresh pineapple,chopped
- 1large red bell pepper,diced
- ¾cupgreen onions,about ½ bunch, chopped
- 2cloves garlic,pressed or minced
- ½cupunsalted cashews,chopped raw
- 2cupsbrown rice,cooked and chilled preferably long-grain brown jasmine rice
- 1tbspreduced-sodium tamari,or soy sauce
- 1-2tspchili garlic sauce,or Sriracha
- 1smalllime,halved
- salt,to taste
- handful of fresh cilantro leaves,torn into little pieces, for garnishing
Instructions
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Heat a large wok, cast-iron skillet, or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil.
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Pour in the eggs and cook for about 30 seconds to 1 minute, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl.
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Wipe out the pan with a paper towel, if necessary. Add 1 tablespoon oil to the pan and add the pineapple and red pepper.
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Cook for about 3 to 5 minutes stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges.
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Then add the green onion and garlic. Cook for about 30 seconds until fragrant while stirring constantly. Transfer the contents of the pan to the bowl of eggs.
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Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook for about 30 seconds until fragrant, stirring constantly.
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Add the rice to the pan and stir to combine. Cook for about 3 minutes until the rice is hot, stirring occasionally.
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Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with a spoon. Cook until the contents are warmed through, then remove the pan from heat.
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Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
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Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.
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Serve with bottles of tamari and chili garlic sauce or Sriracha on the side, if desired.
Nutrition
- Calories: 550.67kcal
- Fat: 14.80g
- Saturated Fat: 4.52g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.03g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 92.14g
- Fiber: 6.51g
- Sugar: 9.70g
- Protein: 14.84g
- Cholesterol: 79.98mg
- Sodium: 649.13mg
- Calcium: 84.87mg
- Potassium: 647.14mg
- Iron: 4.15mg
- Vitamin A: 116.99µg
- Vitamin C: 90.43mg
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