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Curried Fried Rice with Pineapple

 Curried Fried Rice with Pineapple
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
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 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

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Curried Fried Rice with Pineapple (continued)

Directions (continued)

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