Thai fried rice is great because it's not generally made with soy sauce (which generally has wheat in it). Plus a lot of it has crab in it. I immediately wanted to make this Thai Heavenly Pineapple Fried Rice recipe when I found it.
We followed the recipe except we had crushed pineapple. I'd recommend sticking with the recipe because it made it too wet and you can't taste the pineapple very well. Also, we added a can of crab and substituted parsley for coriander.
- 1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
- 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
- 2 shallots, thinly sliced
- 3 cloves garlic, finely chopped or pressed
- 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
- 1 egg (vegans can omit)*
- ½ cup frozen peas
- optional: 1 small carrot, grated (about 1/4 cup)
- ¼ cup raisins or currants
- ½ cup raw unsalted whole cashews
- 3 spring onions finely sliced
- 1/3 cup fresh coriander (parsley)
- 1 can of crab
- 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
- 2 tsp. curry powder
- Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder.
- Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
- Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
- Add the carrot (if using), peas, cashews, crab. Stir-fry 1 minute in the same way, adding more stock if needed.
- Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes. Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
- Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
- To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!
It turned out good. I'm definitely a big fan of Thai fried rice and this is no exception. I give it 4 out of 5 stars.