Posts tagged pineapple fried rice

Pineapple fried rice with chicken

May 27, 2010 · Filed under Breads and Rice, Chicken, Got to love them - Vegetables, Nutritious meals for kids, Thai food · Tagged , , , , ,

Pineapple fried rice are not only a favourite with grown ups but also very well appreciated by kids, My 17 months toddler thoroughly enjoyed this today so i am inspired to put this especially for them. If you omit the black pepper and the red chilli slices, the rice has a very mild sweet and savory taste, the pineapple is especially very popular with kids.
Feel free to get a little creative by adding your choice of veggies to this dish, You can also replace the chicken with tofu or shrimp.
This dish tastes great even at room temperature so you could try it at your next picnic.
Serve it by itself or in combination with a salad or a curry.

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PINEAPPLE FRIED RICE WITH CHICKEN

INGREDIENTS
2 tbsp oil
1 tsp chopped garlic
1 cup skinless boneless chicken cut into cubes (For a VEGETARIAN version, Please see “Comments” at the bottom of the page)
1 cup cooked rice
1/2 tsp fish sauce – Please omit or use vegetarian fish sauce when making the vegetarian version
1 tbsp light soy sauce
1/2 tsp brown sugar
1/2 small onion finely sliced
1/2 medium size green or red bell pepper cut into 1 inch squares
1/2 cup diced carrots
1 cup pineapple cut into small cubes ( if using canned, use only pineapple which is in pineapple juice not the ones which have sugar syrups)
1/2 cup green peas
Salt – to taste
1/2 tsp of black pepper powder – Please omit when making this dish for children
Handful of roasted cashews
1 large fresh red chili, finely sliced
1 tbsp cilantro chopped

SERVES
2-3

PREP TIME
15 minutes

COOK TIME
10-15 minutes

DIRECTIONS
In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the onion slices and fry for 3-5 minutes. Add the bell pepper, green peas, carrots and cook for about 5-6 minutes, add salt and black pepper, add the chicken and cook for about 5-7 minutes till opaque. Add the cooked rice and stir thoroughly. Add the light soy sauce, fish sauce, sugar, pineapple cubes, red chilli slices, stirring after each addition. Cook together for 2-3 minutes until the chicken is completely cooked.
Garnish with cilantro and roasted cashews.

Serve in Pineapple shell

COMMENTS
For a vegetarian version of this recipe, omit the fish sauce, replace the chicken with fried tofu (take some oil in a pan and shallow fry cubes of tofu, turn sides till each side is brown, carefully, making sure not to break the cube)

CREDIT
Adapted from “Gourmet Thai in minutes

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Spicy curried fried rice with pineapple and chicken

May 27, 2010 · Filed under Breads and Rice, Chicken, Got to love them - Vegetables, Thai food · Tagged , , , , , ,

I had first eaten this dish at a small restaurant right behind our home in Chicago. This place was completely low profile, very much a hole in the wall but the food was out of this world, the best thai food i have ever eaten. We used to eat there all the time, the place used to be open till 1 am on weekdays and 2 am on weekends Now that i am in the bay area, i really miss it, Chicago is one of the best city for food in the US, It has these amazing restaurants, the food, the service, everything is just so homely. Well food in Chicago is a whole another topic and i will definately get down to writing my experiences sometime, for now its back to this delicious recipe.

The curry powder is the star of this recipe, the pineapple gives it the sweetness, the veggies and chicken enhance the taste of the dish, Feel free to replace the chicken with Tofu or shrimp. This dish is a sure winner and can be served by itself or with some mango salad.

SPICY CURRIED FRIED RICE WITH PINEAPPLE AND CHICKEN

INGREDIENTS
2 tbsp oil
1 big garlic clove – finely chopped
1/2 tsp curry powder ( Currry powder is an authentic blend of many spices ground together, it is easily available at most asian grocery stores, do not replace it by any other spices, Curry powder brings a unique taste which is important for this dish)
1 cup skinless boneless chicken cut into cubes (For a VEGETARIAN version, Please see “Comments” at the bottom of the page)
1 cup cooked rice
1 tbsp light soy sauce
1/2 tbsp fish sauce
1/2 tsp brown sugar
1/2 small onion finely sliced
1/2 medium size green or red bell pepper cut into 1 inch squares
1 cup pineapple cut into small cubes ( if using canned, use only pineapple which is in pineapple juice not the ones which have sugar syrups)
1/2 cup green peas
Salt – to taste
1 pinch of black pepper powder
Handful roasted cashews

SERVES
2-3

PREP TIME
15 minutes

COOK TIME
10-15 minutes

DIRECTIONS
In a wok or frying pan, heat the oil and fry the garlic until golden brown. Add the onion slices and fry for 3-5 minutes. Add the bell pepper and green peas and cook for about 2-3 minutes, add salt and a pinch of black pepper, add the curry powder, stir and cook for a few seconds and then add the chicken and cook for about 3-5 minutes till opaque. Add the cooked rice and stir thoroughly. Add the light soy sauce, fish sauce, sugar and pineapple cubes, stirring after each addition. Cook together for 2-3 minutes until the chicken is completely cooked. Garnish with roasted Cashews.

Serve with lemon wedges and sliced cucumber

COMMENTS
For a vegetarian version of this recipe, omit the fish sauce, replace the chicken with fried tofu ( take some oil in a pan and shallow fry cubes of tofu, turn sides till each side is brown, carefully, making sure not to break the cube.

CREDIT
Adapted from “Gourmet Thai in minutes”

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