Pineapple And Basil Thai Fried Rice
A vibrant and aromatic Thai stir-fry balancing sweet pineapple chunks with peppery Thai basil and savory jasmine rice.
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Ingredients
- 4 cups Day-old cooked Jasmine rice
- 1 1/2 cups Fresh pineapple chunks
- 1 cup Fresh Thai basil leaves
- 3 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, thinly sliced
- 2 large Eggs, lightly beaten
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Curry powder
- 1/4 cup Roasted cashews(optional)
- 1 piece Red chili, sliced(optional)
Instructions
- 1
Heat two tablespoons of oil in a large wok or skillet over high heat until shimmering.
- 2
Add the minced garlic and sliced shallots, stir-frying for 30 seconds until fragrant but not browned.
- 3
Push the aromatics to the side, add the remaining oil, and pour in the beaten eggs, scrambling them quickly until just set.
- 4
Add the cold jasmine rice to the wok, breaking up any clumps with a spatula to ensure even coating with oil and egg.
- 5
Stir in the soy sauce, fish sauce, and curry powder, tossing the rice constantly for 2-3 minutes to develop a slight char.
- 6
Add the pineapple chunks and sliced chilies, stir-frying for another minute until the pineapple is heated through.
- 7
Turn off the heat and immediately fold in the fresh Thai basil leaves until they are just wilted.
- 8
Garnish with roasted cashews and serve immediately while hot.
Nutrition per Serving
385
Calories
9g
Protein
62g
Carbs
11g
Fat
2g
Fiber
12g
Sugar
840mg
Sodium
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