Thai Pineapple Fried Rice Pilaf
Jasmine rice tossed with fresh pineapple, cashews, and a hint of turmeric.
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Ingredients
- 3 cups cooked jasmine rice (chilled)
- 1 cup fresh pineapple chunks
- 1/2 cup raw cashews
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon turmeric powder
- 1/2 teaspoon curry powder
- 2 stalks green onions, sliced
- 1/2 cup frozen peas
- 1 teaspoon fish sauce(optional)
Instructions
- 1
Heat one tablespoon of oil in a large wok or skillet over medium heat and toast the cashews until golden brown, then set them aside.
- 2
Add the remaining oil to the wok and sauté the minced garlic until fragrant, about 30 seconds.
- 3
Add the chilled jasmine rice to the pan, breaking up any large clumps with a spatula.
- 4
Sprinkle the turmeric and curry powder over the rice, stirring constantly until the rice is evenly coated and bright yellow.
- 5
Stir in the soy sauce and fish sauce, tossing the rice to distribute the seasoning evenly.
- 6
Fold in the fresh pineapple chunks and frozen peas, cooking for 2-3 minutes until the fruit is warm and the peas are tender.
- 7
Add the toasted cashews and half of the green onions back into the pan, tossing one last time to combine.
- 8
Remove from heat and garnish with the remaining green onions before serving.
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