Time 30m Yield 8 servings. Number Of Ingredients 16 Steps:
In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm., In the same pan, stir-fry onion and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.
Time 28m Yield 4 Number Of Ingredients 17 Steps:
Gather the ingredients. If using old rice, pour 1 to 2 teaspoons coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside. Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling). Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs). Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed. Add the rice, pineapple chunks, cashews, and raisins/currants. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (begins to make popping sounds)-about 3 minutes. Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice . To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander. Enjoy!
Time 40m Yield 12-14 servings. Number Of Ingredients 10 Steps:
Cut fresh pineapple to form a serving bowl if desired (see p. 58). Cut removed fruit into bite-size chunks; set aside. If using canned pineapple, drain and set aside (discard juice or save for another use). , In a large saucepan, saute onion in butter until tender. Stir in rice, garlic and curry powder. Add broth, soy sauce and jalapeno if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. , Stir in green onions and pineapple chunks. Spoon into pineapple shell. Replenish as needed or place remaining rice in another serving bowl.
More about “curry pineapple fried rice recipes”
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute. Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes. Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.
