Pineapple Fried Rice
My recent trip to North East India and Singapore has left me inspired with many noodles and rice recipes. In Singapore I had some best tofu and bean-curd stir fry. The quality of both tofu and bean curd was so amazing and there were so many varieties available , the one I had were so soft and creamy…wish it was available here somehow.
Today’s recipe is a simple and a quick preparation for Pineapple fried rice. I had Pineapple fried rice at a few places in Singapore – they were all pretty different from each other. This recipe however, is inspired by this particular Thai restaurant that I used to go to with my girlfriends when I lived in Orlando. That was the best Pineapple fried rice that I have ever tasted. Big, sweet chunks of pineapple and the rice seasoned so well with curry powder and soy sauce. They added fresh basil leaves which I thought complimented the seasoning really well…and of course the crunchy cashews are the signature of any pineapple fried rice.
I used a home made curry powder for this recipe which is really simple to put together, specially for people who make Indian food on a regular basis, because then you will have all the spices in your pantry already. But if you don’t, and you have store bought curry powder or want to use store bought curry powder…then by all means go ahead and use it.
You can also replace basil with cilantro and or fresh mint. Try this easy and quick recipe with your leftover rice…I am sure you’ll like it.
Serving 2 to 3 people
Cooking time 20 minutes
2 cups cooked jasmine or plain rice, preferable a day old
1 cup fresh or canned pineapple
1/2 cup fresh basil, finely chopped
scallions cut into 1 inch pieces
red bell pepper, cut into bite size
1/4 cup cashews
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1 tbsp vegetable oil
1 tbsp curry powder (see recipe below)
1 tbsp soy sauce
1 tsp sugar
salt to taste
- In a wok, heat oil on medium high. Add cashews and stir till they turn golden brown.
- Add onion and garlic and cook till fragrant or once onion turns slightly pink.
- Add bell peppers and carrots and continue to cook till the carrots become slightly soft.
- Sprinkle curry powder over the vegetables and continue to cook for about 30 seconds.
- Add soy sauce, sugar, pineapples and scallions and stir fry on high for another 15 to 20 seconds.
- Add rice & basil and stir till everything is mixed well and the grains of rice are coated evenly with the spice and sauce.
- Taste to adjust the seasoning. Serve immediately with some fresh basil.
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp turmeric powder
1/2 tbsp ground mustard seeds
1 tsp red chili powder
In a bowl add all ingredients and mix well.