Thai Pineapple Fried Rice

Ok, so I know my blog is starting to look like a recipe book, but I have been having fun with some new recipes that are so good, I can't help sharing them! Here's one more...giggle



Yummy, Yum, Yum!! This Thai pineapple fried rice recipe is super good, quick, and easy to make vegetarian or vegan. It's made with Thai Jasmine rice (my favorite), pineapple, peas, cashews, raisins and really anything you want to throw in! Recipe below...Enjoy!!

Serves: 2 as main dish or 5-6 as a side dish

Ingredients:

• 1 small can pineapple chunks, drained, like 1/2 to 1 cup
  
• 3-4 cups leftover cooked rice. (if have to use fresh, refrigerate uncovered for at least an hour)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red or green chili, sliced (I subbed 1/4 tsp dried ground red pepper)
• 1 egg (vegans can omit)
• ½ cup frozen peas
• 1 small carrot, grated
  
• ¼ cup raisins or craisins
  
• ½ cup roasted unsalted whole cashews
• green onions, sliced
  
• other veggies per your preference

STIR-FRY SAUCE:

• 4 T Tamari, soy sauce or fish sauce
  
• 3 tsp curry powder
• 1 tsp ginger
  
• 1/3 cup fresh coriander or 1/3 oz dried cilantro
• 1/4 cup vegetable broth
• optional: 1/2 T sugar

1. Mix 1T oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the sauce ingredients together and set aside.
   
3. Heat pan then add 1-2T oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying about 1 minute. If the pan gets dry, add a little stock 1T at a time to keep things sizzling.
4. If using egg, crack into wok and stir quickly.
   
5. Add the carrot and peas stir-frying a min or two.
6. Now add the pineapple chunks, craisins, cashews and stir quickly. Drizzle the sauce mix over the stir-fry. Add the rice and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tips: Lift rice as you stir, kind of tossing it. Don't add anymore stock from here out or rice will get soggy.
7. Remove from heat. Taste for saltiness, and add a bit of salt or soy sauce for more salt or if too salty, add a bit of lemon or lime juice.
8. To serve, scoop rice onto a serving platter or for authenticity, serve in a hollowed out pineapple.