Pineapple Fried Rice

gluten freedairy freeflex
Written By Lonny Hurley
Preview

A vibrant stir-fry of jasmine rice with sweet pineapple, curry-spiced veggies, and toasted cashews, all tossed in a savory-sweet Thai sauce. Bright, aromatic, and just the right balance of tropical and umami.

Yield: All recipes serve 2 people

Chef Notes: Cook twice the rice while making lomo soltado and save the rest for pineapple fried rice!

Components

  • Fried Rice Base

  • Allium Mix

  • Vegetable Mix

  • Fried RIce Sauce

  • Toasted Cashews

  • Cilantro

  • Lime

  • optional: shrimp or chicken thighs

Mise

Prepare the Allium Mix by dicing:

  • 1/2 Red Onion or 2 Shallots

  • 2 Garlic Cloves

Prepare Veggie Mix by slicing:

  • 1 Red bell pepper

  • 2 Scallions

Measure out the frozen peas.

Dice the pineapple if necessary

Mince the cilantro.

Prepare the protein by heating 1 T oil in wok/large skillet over medium-high.

Sauté chicken/shrimp until just done.

Make the sauce by combining:

  • 1 T soy sauce

  • 1 T Fish sauce

  • 1 T Thai Yellow Curry powder

  • 1 t Sugar

Toast the Cashews▸ until golden brown.

Finish

Add oil to wok. Sauté the allium mix until fragrant.

Push alliums aside, scramble eggs in the pan. Stir eggs with alliums to combine.

Add rice, breaking up clumps and mixing well.

Stir in fried rice sauce.

Return protein/pineapple to wok.

Add bell pepper, peas, and green onions.

Stir-fry everything for 1–2 min until hot and well coated.

Garnish with toasted cashews and squeeze of lime to finish!

Lonny Hurley
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