Curried Fried Rice with Pineapple
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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4 tablespoons canola oil, divided
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2 large eggs, beaten
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1 small onion, finely chopped
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2 shallots, finely chopped
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3 garlic cloves, minced
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4 cups cold cooked rice
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1 can (8 ounces) unsweetened pineapple chunks, drained
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1/2 cup lightly salted cashews
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1/2 cup frozen peas
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1/3 cup minced fresh cilantro
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1/4 cup raisins
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3 tablespoons chicken broth
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2 tablespoons fish sauce
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1-1/2 teaspoons curry powder
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1 teaspoon sugar
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1/4 teaspoon crushed red pepper flakes
Directions
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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.
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2.
In the same pan, heat remaining oil over medium heat. Add onion and shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in 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.
Nutrition Facts
3/4 cup: 289 calories, 13g fat (2g saturated fat), 47mg cholesterol, 407mg sodium, 37g carbohydrate (8g sugars, 2g fiber), 7g protein.
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