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
For instructions on preparing fresh pineapple. OR to produce a "pineapple boat" for the fried grain, see: BuyingOrPut together Fresh Pineapple.- Mix 1 Tablespoons of. oil using the grain, making use of your fingers to split up any chunks into grains. Put aside.
- Inside a cup, stir the soy sauce/fish sauce along with the curry powder.
- 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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- Crack egg (if using) into wok and stir rapidly to prepare (like making scrambled eggs).
- Add some carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock as needed.
- 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)
- 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.
- 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!