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Wednesday, January 11, 2012

Thai Pineapple Fried Rice

In Thai restaurants, this dish is typically served in hollowed pineapple halfs. It makes a great presentation.
Here is the vegan version of the pineapple fried rice by just avoiding chicken or shrimp or prawn.
I have used egg, however, if you do not eat egg, you can avoid it too. It won't affect the taste of the fried rice.




Ingredients:

  • Cooked Rice - 3-4 cups
  • Pineapple Chunks- 1 cup (fresh or canned )
  • shallots, finely chopped - 2 ( or a small onion )
  • Garlic, finely chopped-  3 cloves 
  • Green Chillies -2 ( or chili flakes)
  • Egg - 1 (optional)
  • Frozen Peas - 1/2 cup
  • Grated Carrot -  1/4 cup
  • Raisins - 3 tbsp
  • Roasted Cashew Nuts - 1/4 cup
  • Spring onions - 2 springs
  • Cilantro - for garnish
  • Soy Sauce - 2-3 tbsp
  • Curry Powder - 2 tsp
  • Oil - 2 tbsp
  • Salt -to taste


Directions
  • Cook rice and keep aside. Make sure each grain is separate and there are no chunks.
  • Heat oil in a wok, and saute shallots, garlic and chillies.
  • Beat the egg in a bowl. Add it to the wok and stir like making scrambled eggs.
  • Add carrots and peas and cook for a couple of minutes. you can drizzle few drops of water or vegetable stock if the wok is too dry.
  • Add cooked rice, pineapple chunks, raisins and cashews. Mix well.
  • Add soy sauce, salt and curry powder and combine. Cook for about 5 minutes.
  • Garnish with chopped spring onions and cilantro.

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