If you want to include multiple proteins, I would cook the chicken first, push it to the side, and then add the shrimp and/or tofu before proceeding with the eggs as directed. You can even combine 2 or 3 in a single recipe if you would like. This recipe uses shrimp, but you can easily swap that out for thinly sliced chicken breast or cubed tofu if you prefer. Shrimp, chicken, and tofu are common inclusions. You can make authentic Thai pineapple fried rice with a variety of proteins. If using fresh pineapple for this shrimp pineapple fried rice, I recommend reserving the pineapple skin as an entire half, and then serve your rice inside the hollowed out pineapple! If you use another type of rice (not jasmine) you may have a slightly different yield, so make sure you review the package instructions. To yield 4 cups of cooked rice, plan on cooking 1 cup of dry jasmine rice (brown or white). Making your own takeout is totally worth it when you can control the quality of all your ingredients, and even tweak recipes to make them to your preference. I'm proud to say the finished product tastes just like the shrimp pineapple fried rice I've gotten at Thai restaurants! There is so much flavor from the curry-infused sauce, tart bites of pineapple and raisins, crunchy cashews, and succulent sweet shrimp, that the rice just becomes a canvas for all the other ingredients to shine. Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions. I recommend at least peeling most of the shrimp so you can easily devein it. You could also use thawed frozen pineapple chunks.įor the shrimp, it’s up to you if you’d like to leave the shell on the tail or peel the entire shrimp for ease of eating. I always make sure they are packed in pineapple juice, and not in any kind of syrup. I often use canned pineapple chunks just to simplify my life. You can absolutely use fresh pineapple for this fried rice. But with all the flavor added in this recipe, you won’t be able to tell the difference once you dig in. I have used both brown and white jasmine rice varieties for fried rice, and both work great! The brown rice will generally be higher in fiber than the white. Jasmine rice is an ideal option for fried rice. Then store it in an airtight container until you’re ready to use it. This will help the rice cool and dry out. After cooking your rice, spread it out on a baking sheet or plastic cafeteria trays. Ingredient notesĭry, day old rice makes the best fried rice. This is an unusual marriage of flavors that simply works. It’s basically magic.Īdd juicy, sweet pineapple chunks and plump raisins, in addition to bright green peas, and crunchy, nutty cashews. You blend the plethora of spices in the curry powder with the funkiness of the fish sauce. That combination is what really sets this fried rice apart from others. The flavoring mixture combines chicken broth, fish sauce, curry powder, and sugar. This isn't your standard soy-laden fried rice. The charm isn't simply the savory and sweet combination, but also the use of fragrant curry powder. Of all the fried rice dishes I’ve ever eaten in my life, I’d say that Thai pineapple fried rice is probably my overall favorite. (This recipe was originally published in March 2016, but was updated with new photos and content in 2020).
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |