Vegetarian Thai Pineapple Fried Rice
A classic Thai vegetarian pineapple fried rice, easily made at home, that rivals restaurant take-out quality.
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Instructions
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Combine 1 tablespoon of oil with the rice, separating any clumps.
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In a cup, stir together the soy sauce and curry powder.
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Heat the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant for about 1 minute.
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If the pan becomes dry, add 1/4 cup of stock.
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Crack an egg into the wok and quickly scramble it.
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Add the carrot and peas; stir-fry for 1 to 2 minutes, adding more stock if necessary.
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Incorporate the rice, pineapple chunks, currants, and cashews, mixing well.
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Drizzle the soy sauce mixture over the ingredients and stir-fry over medium-high to high heat for 5 to 8 minutes until the rice begins to pop and reaches your preferred texture.
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Mix thoroughly until the rice is an even color; optionally, add more oil for a glossy finish.
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Remove from heat, then taste and adjust seasoning with additional soy sauce or lime juice as desired.
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Serve on a platter or in a carved-out pineapple, topped with cilantro and chopped scallions.