Sunday, April 20, 2014

Recipe of the Week: Pineapple Fried Rice

The weather has been getting progressively nicer, which means we've been grilling our dinners more frequently. If you're like us, and looking for something simple and flavorful to go with your grilled meats and/or to complete your meal, why not try making some pineapple fried rice? It's really quite easy and quick too.

2 tbsp coconut oil
4 oz peeled shrimp, or chicken sliced thinly
1 tsp tumeric
1 tbsp fish sauce
1 tbsp pineapple juice
3 shallots, peeled and sliced thinly
3-4 cloves of garlic, minced
1 tsp shrimp paste (you can find this in Asian grocery stores)
3 cups of cooked rice, refrigerated overnight
2 cups diced pineapple
1 carrot, peeled and diced
1 bell pepper, sliced thinly
1 small Thai chili, seeded and cut into small pieces (optional)
1/4 cup roasted cashew nuts

Heat coconut oil in wok, cook shallots and garlic until golden, then add shrimp paste and cook until fragrant (about 30 seconds).
Add bell peppers, carrots, and pineapple and cook until soft.
Add shrimp (or chicken) and chili pepper, stir fry until just cooked.
Add rice, tumeric, fish sauce, and pineapple juice and stir until the rice gets evenly coated in the sauce.
Stir fry for another couple of minutes, then serve topped with cashew nuts.

thai pineapple fried rice

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