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Za'atar-Spiced Bulgur Wheat Salad
Thai Pineapple Fried Rice
| By : |
This fried rice is quite popular in Thai restaurants. The mix
of sweet pineapple and savory cashews is irresistible. I like
to make mine with leftover or day-old rice. That extra time
in the refrigerator allows for the rice to dry out a bit, and
the firmer texture makes it ideal for making fried rice. When
paired with Thai-Style Vegetable Curry, it is hard to
stick with a single serving.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 15 minutes |
| Servings |
4 people
|
Ingredients
- 1 tablespoon corn oil
- 3 tablespoons cashews
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped scallions white parts only
- 2 green Thai chiles finely chopped
- 1 cup canned pineapple chunks
- 4 tbsp fresh basil leaves roughly chopped, divided
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 2 tsp soy sauce
- 1 tsp kosher salt
- 1 cup steamed short-grain white rice preferably a day old
- 1 1/4 cups Water
Ingredients
|
Instructions
- Strong> Sauté the vegetables and pineapple. Select Sauté,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and Sauté for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple,
2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again. - Pressure cook the rice. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 3 minutes.
Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot
Recipe Notes
MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)
Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.
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How many Calories is this?
Hi Busgirl,
We only show nutritional information if it was provided to us by the contributing recipe author. There are sites that can estimate the amount of calories and other nutritional information.
I doubled up the recipe and lessen the water to 2cups for double, wasnt expecting to comes out like risotto consistency but came out like that.. taste pretty good but could use more seasoning.. also added chopped bacon as oil and flavor!
Not what i was expecting. Thought It would be more like the pineapple fried rice you get from Thai restaurant. It was soupy and definitely needs additional seasonings. It’s missing something I’m just not sure what
This sounds great but I’m wondering if the 1 1/2 cups water is if the rice is not cooked already? It seems like a lot of water for this if you’re using already cooked rice?
This recipe needs more clarity about the rice. Is it asking for one cup of rice that has already been steamed, which can harldy serve 2? Is it asking for one cup cup of rice that has already been steamed, whichnis four cups of cooked rice? Or is the one cup of rice aupposed steam in the mix?
Hi Cmannin,
The recipe calls for 1 cup steamed short-grain white rice preferably a day old.
The reason it states 4 servings with only one cup of rice is because the author, Srividhya Gopalakrishnan, intended it to be paired with a vegetable curry.
I only used 3/4 cup of water and it came out more like fried rice than soup.
Very soupy. I used already cooked rice (which seemed odd, but if it’s supposed to be day old it should be already cooked, right??). Did not turn out like normal pineapple fried rice.