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Pineapple Fried Rice
Thai fried rice served in a pineapple shell with cashews, raisins and curry powder. Using cold, day-old rice rather than freshly cooked lets each grain fry up separately instead of clumping into a mush.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
Thai
vegetarian
Ingredients
400gcooked jasmine rice, cooled
200gfresh pineapple chunks
2eggs, beaten
50gcashew nuts, toasted
2 tbspraisins
1 tspcurry powder
3 tbspsoy sauce
2 tbspfish sauce
1 tspsugar
1white onion, diced
3 tbspvegetable oil
Instructions
1
Cut a pineapple in half lengthwise, scoop out flesh. Dice.
2
Scramble eggs in hot wok. Remove.
3
Fry onion 2 minutes. Add cold rice, toss on high heat.
4
Add curry powder, soy, fish sauce and sugar.
5
Add pineapple, cashews and raisins. Toss briefly.
6
Add egg back. Serve in pineapple shells.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
295
Protein
7.7g
Fat
13.1g
Carbs
36.4g
Fiber
1.3g
Sodium
1228mg
Reviews
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★★★★★
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