Veg thai fried rice recipe

Updated May 24, 2015.

This classic Thai pineapple fried grain is really heavenly. Golden grains of grain jeweled with chunks of juicy pineapple, cashews, and currents having a taste which will give back right to paradise! Allow it to be because the primary course or like a beautiful side dish to the meal. My Asian husband is a big fried grain fan which grain is his absolute favorite (mine too!). Here''ve offered up inside a created-out pineapple like they are doing in Thailand, quite fun and easy (see my link at the beginning of the recipe for the way-to).

Ingredients

• 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
• 3-4 cups cooked grain, preferably a few days old (Tip: if fresh, leave to have an hour or even more within the refrigerator uncovered)
• 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
• 2 shallots. finely chopped
• 3 cloves garlic clove, finely chopped
• 1 red or eco-friendly chili, thinly sliced, OR 1/4 to threeOr4 teaspoon. dried crushed chili (chili flakes)
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup currants OR rainsins
• ½ cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• STIR-FRY SAUCE:
• 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
• 2 teaspoon. curry powder
• optional: 1/2 teaspoon. sugar

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Preparation

1. Mix 1 Tablespoons of. oil using the grain, making use of your fingers to split up any chunks into grains. Put aside.
2. Inside a cup, stir the soy sauce/fish sauce along with the curry powder.
3. Drizzle 1-2 Tablespoons of. oil inside a wok/large fry pan over medium-high temperature. Add shallots, garlic clove, and chili, stir-frying until aromatic (one minute). Whenever the wok/pan becomes dry, give a little stock (1 Tablespoons of. at any given time to help keep ingredients sizzling).

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1. Crack egg (if using) into wok and stir rapidly to prepare (like making scrambled eggs).
2. Add some carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock as needed.
3. Now add some grain, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce combined with curry powder over and lightly stir-fry to mix over medium-high to high temperature before the grain "dances" (makes popping sounds) - about 5 to eight minutes, or until preferred lightness is achieved. Tip: Avoid adding anymore stock came from here on, or perhaps your grain will come out heavy and/or saturated. If preferred, you are able to push ingredients aside and add a bit more oil towards the pan/wok (this gives your grain the perfect 'shine' the thing is in restaurant fried grain)
4. Remove from heat. Perform a taste-test for salt/flavor, adding a couple of shakes of salt or a bit more soy sauce, when needed. If too salty for the taste, give a squeeze or a couple of lime juice.
5. For everyone, scoop grain onto an amount platter (or perhaps in a created-out pineapple, if serving in a party - see link at start of recipe). Top with spring onions and coriander, and revel in!

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