Thai Curry Fried Rice With Pineapple
A simple and delicious Thai curry flavored rice, perfect as a versatile side dish or a complete meal with added protein.
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Instructions
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If using old rice, separate grains by running fingers coated with 1-2 tsp coconut or vegetable oil through it.
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Combine soy/fish sauce and curry powder in a cup.
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Heat 1-2 tbsp oil in a wok or large frying pan over medium-high heat. Stir-fry shallots, garlic, chile, and optional shrimp for 1 minute until fragrant, adding 1/2-1 tbsp stock as needed to prevent drying.
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Push ingredients aside, then crack an egg into the wok and quickly scramble it.
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Add optional carrot and peas, then stir-fry for 1 minute, adding stock if needed.
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Incorporate the rice, pineapple chunks, cashews, and raisins/currants.
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Drizzle the prepared sauce over the mixture and stir-fry constantly over medium-high to high heat for about 3 minutes, until the rice begins to pop.
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Remove from heat, taste, and adjust saltiness with more fish/soy sauce, or add a squeeze of lime juice if over-salted.
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Serve topped with spring onions and coriander.