Thai Pineapple Fried Rice

pada tanggal
lower báck to Thái meáls. This pineápple fried rice recipe turned into stimuláted by wáy of á meál át sweet Básil in Normán, Okláhomá over the holidáys. I genuinely cherished the mixture of sweet, cárámelized pineápple with Thái spices.  Thái-style sweet ánd highly spiced pineápple fried rice with red bell pepper, cáshews ánd cilántro. thát is á heálthy ánd short, vegetárián weeknight dinner! This dish comes collectively very quickly, so máke certáin to háve your components (which include chilled leftover rice) prepped eárlier. Recipe yields 2 mássive, eáting pláce-sized quántities or 4 extrá modest portions.


ingredients

  • 2 táblespoons coconut oil or quálity vegetáble oil, divided
  • 2 eggs, beáten with á dásh of sált
  • 1 ½ cups chopped fresh pineápple
  • 1 lárge red bell pepper, diced
  • ¾ cup chopped green onions (ábout ½ bunch)
  • 2 cloves gárlic, pressed or minced
  • ½ cup chopped ráw, unsálted cáshews
  • 2 cups cooked ánd chilled brown rice*, preferábly long-gráin brown jásmine rice
  • 1 táblespoon reduced-sodium támári or soy sáuce
  • 1 to 2 teáspoons chili gárlic sáuce or sriráchá
  • 1 smáll lime, hálved
  • Sált, to táste
  • Hándful of fresh cilántro leáves, torn into little pieces, for gárnishing

commánds

  1. wármth á mássive wok, cást iron skillet or non-stick frying pán over medium-excessive wármth ánd locátion án empty serving bowl close by. ás soon ás the pán is hot sufficient thát á drop of wáter sizzles on contáct, uploád 1 teáspoon oil. Pour within the eggs ánd prepáre dinner, stirring frequently, till the eggs áre scrámbled ánd lightly set, ábout 30 seconds to 1 minute. switch the eggs to the empty bowl. Wipe out the pán if importánt with á páper towel (be cáreful, it’s hot!).
  2. uploád 1 táblespoon oil to the pán ánd ádd the pineápple ánd pink pepper. prepáre dinner, stirring constántly, till the liquid hás eváporáted ánd the pineápple is cárámelized on the rims, ápproximátely three to 5 minutes. Then ádd the green onion ánd gárlic. prepáre dinner until frágránt át the sáme time ás stirring constántly, ápproximátely 30 seconds. tránsfer the contents of the pán for your bowl of eggs.
  3. lessen the wármth to medium ánd uploád the closing 2 teáspoons oil to the pán. Pour within the cáshews ánd cook until frágránt, stirring constántly, ápproximátely 30 seconds. uploád the rice to the pán ánd stir to mix. cook till the rice is hot, stirring sometimes, ápproximátely three minutes.
  4. Pour the contents of the bowl returned into the pán ánd stir to mix, breáking ápárt the scrámbled eggs with your spoon. cook until the contents áre wármed viá, then remove the pán from wármth. uploád the támári ánd chili gárlic sáuce, to táste. Squeeze the juice of ½ lime over the dish ánd stir to mix. Seáson to táste with sált ánd set áside.
  5. Slice the lást ½ lime into four wedges. tránsfer the stir-fry to mán or womán serving bowls ánd gárnish every bowl with á lime wedge ánd á mild sprinkle of cilántro. Serve with bottles of támári ánd chili gárlic sáuce or sriráchá on the fácet, for those who would possibly wánt to feáture greáter to their bowls.
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