Tuesday, March 30, 2010

Thai Pineapple Fried Rice

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)

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 lb large shrimp (peeled and deveined)
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 
1/4 cup raisins
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.

The great thing about this dish (other than it being delicious), is that most of the ingredients are things that most people should already have in their kitchen.  Also, it can be made very quickly.  I prepared the rice a day ahead as suggested and it saved a lot of time.  The best thing of all is that now I have leftovers for the week!

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