Curried Fried Rice with Pineapple Recipe

5 1 1
Curried Fried Rice with Pineapple Recipe
Curried Fried Rice with Pineapple Recipe photo by Taste of Home
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Curried Fried Rice with Pineapple Recipe

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5 1 1
Publisher Photo
This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. —Joanna Yuen, San Jose, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 4 cups cold cooked rice
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 1/2 cup lightly salted cashews
  • 1/2 cup frozen peas
  • 1/3 cup minced fresh cilantro
  • 1/4 cup raisins
  • 3 tablespoons chicken broth
  • 2 tablespoons fish sauce
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes

Directions

In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm.
In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture. Yield: 8 servings.
Originally published as Curried Fried Rice with Pineapple in Taste of Home Winning Recipes 3 2012, p27

Nutritional Facts

3/4 cup: 286 calories, 13g fat (2g saturated fat), 53mg cholesterol, 413mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 7g protein.

  • 4 tablespoons canola oil, divided
  • 2 large eggs, beaten
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 4 cups cold cooked rice
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • 1/2 cup lightly salted cashews
  • 1/2 cup frozen peas
  • 1/3 cup minced fresh cilantro
  • 1/4 cup raisins
  • 3 tablespoons chicken broth
  • 2 tablespoons fish sauce
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
  1. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm.
  2. In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture. Yield: 8 servings.
Originally published as Curried Fried Rice with Pineapple in Taste of Home Winning Recipes 3 2012, p27

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veggiemama User ID: 4640590 224793
Reviewed Apr. 13, 2015

"So good!"

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