The Daily Grind, Chop and Fry

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home – it’s as good as or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm – heavenly!

(Text and recipe from thaifood.about.com.)
Prep Time: 30 minutes
Cook Time: 8 minutes
SERVES 2-4

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)
3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
3-4 Tbsp. vegetable stock or water for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped or pressed
1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
1 egg (vegans can omit)*
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup raisins or currants
½ cup raw unsalted whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE:
2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce
2 tsp. curry powder

Preparation:
For instructions on preparing fresh pineapple (or to create a “pineapple boat” for your fried rice), see: How to Buy/Prepare Fresh Pineapple (about.com).

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the soy sauce/fish sauce together with the curry powder.
Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).

Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).

Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. 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.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (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 in a carved-out pineapple, if serving at a party – see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

*Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).

Shopping List

3 spring onions
1/3 cup fresh coriander (cilantro)
2 shallots
optional: 1 small carrot
garlic
1 red or green chili
1 egg (vegans can omit)
½ cup frozen peas
1 small can pineapple chunks, drained, OR 1 whole pineapple
rice
3-4 Tbsp. stock
¼ cup raisins or currants
½ cup raw unsalted whole cashews
2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce
2 tsp. curry powder