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Front page › Thai › Pineapple Fried Rice

Pineapple Fried Rice

HB-5790 · Hand-built original · Thai

Pineapple Fried Rice — the dish itself.
Served with its “pairs well with” suggestions: tom kha soup, spring rolls, cucumber salad.

Golden curry-spiced fried rice with pineapple, cashews and raisins, served in the pineapple shell.

ThaiMain course27 minServes 4336 kcalDairy-freeDiabetic

Main ingredient: pineapple

Pairs well with: tom kha soup, spring rolls, cucumber salad

Servings:4quantities adjust to match

Ingredients

  • 21¼ oz cooked jasmine rice, cold
  • 1 pineapple, halved and flesh cubed
  • 7 oz prawns or chicken
  • 2 eggs, lightly beaten
  • 3½ oz cashew nuts
  • 1¾ oz raisins
  • 1 onion, finely chopped
  • 1 tbsp curry powder
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 2 tbsp oil
  • fresh coriander

Method

  1. Halve the pineapple lengthways and hollow out the flesh carefully, reserving the shells for serving. Cube the flesh.
  2. Heat the oil in a wok and fry the onion with the curry powder for 2 minutes, until fragrant.
  3. Add the prawns or chicken and stir-fry for 3 minutes, until just cooked. Push aside and scramble the eggs until just set.
  4. Add the cold rice, soy sauce and sugar and stir-fry for 3 minutes, until hot and separate.
  5. Fold in the pineapple cubes, cashews and raisins and heat through for 1 minute. Serve mounded in the pineapple shells, scattered with coriander.

Prep: 15 min · Cook: 12 min · Total: 27 min

Nutrition (per serving, where published)

336 kcalCalories
18.7 gProtein
31.5 gCarbs
16.3 gFat
1.7 gSaturates
4.8 gFibre
1.5 gSugars
577 mgSodium
134 mgCholesterol
610 mgPotassium
64 mgCalcium
3.5 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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