Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 421 calories, 17g of protein, and 13g of fat per serving. For $2.25 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Plenty of people really liked this Chinese dish. If you have garlic, cooked rice, shrimp, and a few other ingredients on hand, you can make it. This recipe is liked by 37723 foodies and cooks. It is brought to you by Closet Cooking. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Thai Pineapple Fried Rice, Thai Pineapple Fried Rice, and Thai Pineapple Fried Rice.

Servings: 4

 

Ingredients:

1/2 cup cashews (roasted)

3 tablespoons chicken stock (or vegetable broth)

1/4 cup cilantro (chopped)

3 cups cooked rice (preferably a day old)

1/4 cup currants (or raisins)

1 tablespoon curry powder

1 egg (lightly beaten)

3 tablespoons fish sauce (or soy sauce)

1/4 cup peas (fresh or frozen)

3 cloves garlic (chopped)

2 green onions (sliced)

1 tablespoon oil

1 cup pineapple (cut into bite sized pieces)

1 red pepper (diced)

1 red chili (chopped)

2 shallots (sliced)

1 cup shrimp (cooked, optional)

1 teaspoon sugar

Equipment:

frying pan

Cooking instruction summary:

Directions: 1. Heat the oil in a pan. 2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute. 3. Add the egg and stir-fry for a minute. 4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry. 5. Add the cashews and stir-fry for 30 seconds. 6. Add the rice, break up any clumps and stir-fry for a few minutes. 7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in. 8. Remove from heat and serve garnished with chopped green onions and cilantro.

 

Step by step:


1. Heat the oil in a pan.

2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.

3. Add the egg and stir-fry for a minute.

4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.

5. Add the cashews and stir-fry for 30 seconds.

6. Add the rice, break up any clumps and stir-fry for a few minutes.

7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.

8. Remove from heat and serve garnished with chopped green onions and cilantro.


Nutrition Information:

Quickview
421k Calories
17g Protein
13g Total Fat
60g Carbs
20% Health Score
Limit These
Calories
421k
21%

Fat
13g
20%

  Saturated Fat
2g
13%

Carbohydrates
60g
20%

  Sugar
16g
18%

Cholesterol
121mg
41%

Sodium
1351mg
59%

Get Enough Of These
Protein
17g
35%

Vitamin C
82mg
100%

Manganese
1mg
83%

Selenium
33µg
48%

Copper
0.7mg
35%

Magnesium
123mg
31%

Vitamin K
31µg
30%

Vitamin B6
0.58mg
29%

Phosphorus
290mg
29%

Vitamin A
1342IU
27%

Iron
3mg
21%

Zinc
2mg
19%

Fiber
4g
18%

Potassium
581mg
17%

Folate
64µg
16%

Vitamin E
2mg
15%

Vitamin B1
0.22mg
15%

Vitamin B3
2mg
12%

Calcium
116mg
12%

Vitamin B5
1mg
11%

Vitamin B2
0.19mg
11%

Vitamin B12
0.4µg
7%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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