A few weeks ago I went to a favorite Thai restaurant and decided to order outside of my usual orders — I went for Pineapple Fried Rice instead of Pad Thai. The ingredients seemed to be something I could use to cook at home, and so I decided to take a stab at it at home. I searched the internet for a few different recipes and came across this one at Cookie and Kate and decided to try it out. I made a few adjustments to cook it for the kids, which didn’t end up going so well, but it was a nice attempt.
Thai Pineapple Fried Rice
2 Tbsp coconut oil
2 eggs, beaten with a dash of salt
1 1/2 c diced pineapple
1 large red bell pepper, diced
1 large carrot, sliced like matchsticks
1/2 c frozen peas
1/2 bunch green onions, chopped
2 cloves garlic
1/2 c cashews
2 c cooked and chilled brown rice
1 Tbsp tamari or soy sauce
1-2 tsp chili garlic sauce
1 small lime
Season with salt
Heat wok or nonstick pan to medium high heat. Add 1 tsp oil. Pour in eggs and cook until eggs are scrambled and slightly set. Remove eggs from pan (place in an empty bowl). Add 1 Tbsp oil, pineapple, and bell pepper, cooking until liquid has evaporated and pineapple is slightly caramelized. Add carrots, peas, green onion, and garlic. Cook briefly, about 30 seconds, and then transfer to the bowl with the eggs.
Add remaining oil and cashews to the pan. Cook until fragrant. Stir in rice and cook until rice is hot. Pour the egg mixture back into the pan. Once it is heated, remove from heat. Stir in soy sauce and season with garlic sauce until it has reached the desired flavor level.