Thai Pineapple Fried Rice

Saturday, July 03, 2010

Unlike baking, stovetop cooking is not chemistry. I can just eyeball the ingredients and voila... even when I don't get it perfectly measured out, we still have a great dish.

I didn't actually measure the ingredients in this recipe, but memory serves me well, so here goes:

8 cups chilled cooked rice (measured at 4 cups uncooked)
3 tbsp oil
3/4 cup chopped shallots
4 tbsp chopped garlic
1 tbsp chopped ginger
3 tbsp chopped red/green chillies
1/2 cup chicken or vegetable stock
1/4 cup fish sauce
4 tbsp curry powder
2 tbsp sugar (or to taste)
2 cups chopped chicken
2 eggs
1/4 cup chopped raisins
1/2 cup frozen vegetables (peas, carrots)
2 cups pineapple chunks
1/2 cup toasted cashew halves
Sprinkling of fried shallots
Coriander leaves to serve

1. Stir fry shallots, garlic, ginger and chillies in oil until fragrant.
2. In the meantime, prepare sauce, mixing stock, fish sauce, curry powder and sugar. Set aside.
3. Add chicken to the pan, stirring till done. Then stir in the eggs.
4. Pour sauce mix into pan.
5. Fold in rice. Adjust seasoning.
6. Add raisins and frozen vegetables, then pineapple chunks.
7. Add cashews.
8. Garnish with fried shallots and coriander leaves.

I may not have been a chef at the palace, but this is pretty darned tasty for me!

Oh.. and serve in a pineapple boat for added flair. Although I've made this twice before, I'm still waiting for that picture perfect dished out snapshot.

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