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Monday, February 17, 2014

thai food


This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: SERVES 5-6 as a side dish

Ingredients:

  • 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
  • 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
  • 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
  • 1 egg (vegans can omit)*
  • ½ cup frozen peas
  • optional: 1 small carrot, grated (about 1/4 cup)
  • ¼ cup currants OR rainsins
  • ½ cup roasted unsalted whole cashews
  • 3 spring onions, finely sliced
  • 1/3 cup fresh coriander
  • STIR-FRY SAUCE:
  • 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
  • 2 tsp. curry powder
  • optional: 1/2 tsp. sugar

Preparation:

For instructions on preparing fresh pineapple, OR to create a "pineapple boat" for your fried rice, see: How to Buy/Prepare Fresh Pineapple.
  1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
  2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
  3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
  4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
  5. Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
  6. Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)
  7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
  8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY

chitika

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