Sunday, July 8, 2012

Thai Pineapple Fried-Rice with Shrimp

I made Thai Pineapple Fried Rice on July 4th along with my Chili Cilantro Lime Kabobs and I just had a chance to post it today.
Pineapple fried-rice is basically made with the same basic ingredients of making regular fried-rice if you have ever made fried-rice before, EXCEPT, there are some few ingredients have been added to the dish which makes it distinguish from the regular fried-rice – pineapple (obviously and preferably fresh), curry powder, red bell pepper, and shallots.

I've learned that many people love this dish more than the regular fried-rice because of the sweetness from the pineapple and the tasty and distinctive flavor from the curry powder that made this dish so famous and fun to eat.  Be careful though when making this Thai pineapple fried-rice, because you might get addicted to it since it's very tasty-licious!

What you need:

2 cups leftover cooked rice (white or brown)
1 cup fresh pineapple, cut into bite size
1 cup shrimp, cooked
1 1/2 tbsp canola oil
1/4 red onion or shallots, sliced
3 cloves garlic, chopped
1/2 cup red bell pepper, diced
2 eggs
1 tbsp curry powder
2 tbsp soy sauce
2tbsp sugar
1/3 cup toasted cashews, salted or unsalted
1/4 cup green onion, sliced
Cilantro leaves for garnish

How to:

- Heat up the oil in the sauté pan over medium-high heat
- Add garlic, red onion, and red bell pepper, stir-fry until fragrant about 2 minutes
- Crack the eggs directly into the pan, break them up and cook for a minute
- Add cooked rice, curry powder, soy sauce, sugar, pineapple, and cooked shrimp and stir-fry to incorporate all the flavors and then add toasted cashews and stir another 30 seconds, turn off the heat - sprinkle with sliced green onion and cilantro and serve immediately


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