2022 – Thai Pineapple Fried Rice Recipe from Meera Sodha | Vegetarian food and drink

nOh take pineapple seriously. They have been portrayed as a “good time” fruit in popular culture, variously appearing as accessories for the man from del Monte, the star of the agado song, and the main part of the pineapple cheese hedgehog at children’s birthday parties spanning decades. However, today’s recipe gives the pineapple a chance to thrive: Its sweet and sour nature balances out the chilies, while the sumptuous juiciness helps put the bigger, bolder flavors in their place.

Thai fried rice with pineapple

If you’re an ’80s kid (like me), you might be tempted to reintroduce your old pineapple fun by serving rice in a hollowed-out pineapple. Check if the fruit is ripe by pulling a nail from the middle of the crown: if it comes out easily, it is ripe.

Prepare 15 minutes
cook 25 minutes
serve 2generously

500g leftover cooked riceOr 200g of raw jasmine rice
rapeseed oil
50gm unsalted cashews
8 green onions
Cleaned and finely chopped
½ teaspoon fine sea saltor according to taste
2cm x 2cm piece of fresh gingerpeeled and grated
4 greasy garlic clovespeeled and chopped
2 red bird’s eye chili
250 g of fresh pineapple meat
Cut into 2cm x 1cm cubes (from one pineapple weighing at least 800g)
250 grams of green beanstopped up
1 x 225gm can water chestnutstrainer (140 g net)
1 tablespoon curry powder
3 tablespoons vegetable sauce
– I love my com-kiss
3 tablespoons light soy sauce

to serve
1 large handful of Thai basil leaves
1 lemon
cut into wedges

If you prepare the rice yourself, put the jasmine rice in a colander and rinse well under cold water until the water runs clear. Strain and place in a saucepan so that you have an airtight lid. Cover with 12 ounces of boiling water, bring to a boil, then put the lid on and bring to a simmer. Cook for 12 minutes, then turn off the heat and simmer for 5 minutes. Spread the cooked rice on a large plate and allow to cool until it reaches room temperature; If you are not going to make it right away, put the dish in the refrigerator without a lid.

In a large skillet with a lid, add 1 tablespoon of oil and set over medium-high heat. When the oil is hot, add the cashews and stir for a few minutes until golden, then transfer to a plate. Add a few tablespoons of oil to the same skillet and when it’s hot, add the green onions and ½ teaspoon salt and saute for three minutes, until soft and neon green. Add ginger, garlic and cayenne pepper and sauté for 2 minutes, then stir in the pineapple and sauté for 1 minute. Add the green beans and water chestnuts, mixing well, then cover the pan and simmer until the beans are soft and bent, about five minutes: If the mixture starts to stick and the beans aren’t cooked yet, add a little water. Fryer.

Add the curry powder, then pour in the french fries and soy sauce and leave for a few minutes to allow the ingredients to become known. Add the cooked rice and mix gently – I find the spaghetti fork helps with this without breaking the rice too much. Raise the heat and fry vigorously for five minutes, flipping halfway through. Once piping hot, flip onto a plate, sprinkle over Thai basil leaves and fried cashews, and serve with lemon slices.