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Pineapple Fried Jasmine Rice

Ingredients :

  • 2-tbsp vegetable oil-divided
  • 1-egg lightly beaten
  • ½-cup diced red onion
  • 1-tbsp minced ginger
  • 1-tbsp minced garlic
  • 4-cups cooked Jasmine rice, cold
  • 2-tbsp chile paste in soya bean oil (nahm prik pow)
  • 1-tbsp fish sauce
  • ¼-tsp sea salt (or kosher salt)
  • ¼-tsp ground white pepper
  • 1-cup diced pineapple, drained well if using canned
  • ½-cup roughly chopped cilantro
  • ½-cup toasted cashews, rough chop
  • 2-limes cut into wedges to garnish
  • 6-cilantro sprigs for garnish

Directions :

In a large non-stick wok or skillet, heat 1-tbsp of oil over highest heat until it starts to smoke

Pour the egg into the wok and tilt to make a thin layer

Cook until almost set then lightly scramble until lightly browned and broken up

Remove the eggs and set aside

Coat the wok with remaining 1-tbsp of oil

Stir fry the onion, ginger and garlic for about 30 seconds until onions are translucent

Stir in the rice, chili paste, fish sauce, salt & pepper

Mix to coat

Wait 15 seconds and re-stir to get brown flavoured bits

Continue this process until the rice is nicely browned, approximately 3-5 minutes,

Add the cooked egg and diced pineapple and cook for a minute to heat the pineapple

Stir in the chopped cilantro

Transfer to serving dish and garnish with cilantro sprigs and lime wedges

Serves 4-6

Optional: Flavor the dish with crab paste or shrimp paste if you can find it in your area