*as I’m cooking this rice tonight, around the corner comes Husband*
*sniff sniff* “What are you making? Smells like a hibachi grill in here!”
Me: “Pineapple fried rice.” Him: “I can’t wait to eat it!”
This is coming from a man who is utterly spoiled from all the cooking I do. If he says it smells good, you’re dern tootin’ (yep) it does. That’s when I knew I got this right!
Instead of loading it up with canola oil, I use sesame oil and fish sauce for better flavor. I realize there are a lot of ingredients, so make a double or triple batch and freeze it!
If you must, omit the curry powder if you don’t like it, and the Thai chile if you don’t want the heat (although it’s not too spicy…but maybe not kid friendly).
Chop up everything ahead of time and use cooled (or day old) rice to make prep a breeze. Serve it with chicken or shrimp for a meal!
Thai Pineapple-Cilantro Fried Rice
- 4 cups cooled, cooked rice (or day old rice)
- 2-3 tablespoons (gluten free) soy sauce
- 1 tablespoon canola oil
- 1 tablespoon fish sauce
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 red Thai chili, minced (seeded for less heat)
- 1 cup chopped pineapple (fresh or canned)
- 1 cup chopped white onion
- 2 eggs
- 1/2 teaspoon curry powder
- 1/2 cup chopped fresh cilantro
In a large, shallow pan or wok, heat the canola and sesame oils over medium high heat. Add the garlic and onion; saute for 5 minutes. Push to one side of the pan.
Break the eggs on the clear side of the pan, and scramble until cooked through.
Add fish sauce, Thai chili, pineapple and curry powder; stir all to combine.
Add cilantro and rice, and gently stir to combine. Season to taste with soy sauce. Enjoy!