Easy Thai Pineapple Fried Rice
Preparation Time : 40 mins | Cooking Time : 30 Mins | Serves : 2-3
Ingredients:
- 2 tablespoons coconut or corn oil
- 1 tablespoon butter
- 2 eggs, beaten with a dash of salt
- 2 cups chopped fresh pineapple
- 1 large red bell pepper, diced
- 1-2 onions
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked Basmati rice or Jasmine rice
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sriracha
- 1 small lime, halved
- Salt to taste
- Handful of fresh cilantro leaves for garnishing
How to make:
- Heat a large cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl.
- Add 1 tablespoon oil and Ghee to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the onions and garlic. Cook until fragrant while stirring constantly, about 30 seconds.
- Reduce the heat to medium and add in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add Siracha to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
- Sprinkle cilantro leaves and serve in the cut pineapple as in the picture.
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