When I saw this recipe on Closet Cooking, I was intrigued. It had so many ingredients that I love but would never think of putting together in one dish. Since I am always up for trying new combos, I gave it a try. I was not disappointed. I made a couple changes to the recipe, which are included below. Definitely try this one out!
Thai Pineapple Fried Rice
adapted from Closet Cooking (makes 4 servings)
Ingredients
1 tablespoon oil
2 shallots (sliced)
1 clove garlic (chopped
1 tablespoon oil
2 shallots (sliced)
1 clove garlic (chopped
2 tablespoons Thai red chili sauce
1 red pepper (diced)
1 egg (lightly beaten)
1 red pepper (diced)
1 egg (lightly beaten)
1 lb large shrimp (peeled and deveined)
water (as needed)
2 tablespoons fish sauce
water (as needed)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup raw cashews
2 cups cooked brown rice (preferably a day old)
1 cup pineapple (cut into bite sized pieces)
1/4 cup frozen peas
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup raw cashews
2 cups cooked brown rice (preferably a day old)
1 cup pineapple (cut into bite sized pieces)
1/4 cup frozen peas
1/4 cup raisins
2 green onions (sliced)
1/4 cup cilantro (chopped)
2 green onions (sliced)
1/4 cup cilantro (chopped)
1. Heat the oil in a pan.
2. Add the shallots, garlic, chili sauce and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add shrimp and stir-fry for a minute or two.
5. Add the water, fish sauce, curry powder and sugar and stir-fry.
6. Add the cashews and stir-fry for 30 seconds.
7. Add the rice, break up any clumps and stir-fry for a few minutes.
8. Add the pineapple, peas and raisins and stir-fry to mix them in.
9. When shrimp is done cooking (pink and stiff), remove from heat and serve garnished with chopped green onions and cilantro.
No comments:
Post a Comment