Thai Pineapple Fried Rice
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 7 servings 1x
- 1 shallot, finely minced
- 3 cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1/2 red bell pepper, finely diced
- 2 teaspoons red Thai curry paste
- 2 cups diced pineapple (about 1 whole pineapple, peeled and core removed)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons brown sugar
- 1 tablespoon lime juice
- For the rice:
- 2 cups Jasmine rice
- 3 cups water
- 1 teaspoon salt
- Optional (but highly recommended) toppings:
- Chopped cilantro
- Chopped peanuts
- Sliced green onions
- Lime juice (to taste)
- For the rice:
- Add the rice, water, and salt together in a pot and bring to a boil
- Stir once, turn the heat down to low, reduce to a simmer, cover, and let cook for 18 minutes
- Without taking off the lid, remove the rice from the heat and let sit for 5 minutes. Fluff with a fork and set aside (this recipe works better with cold rice, so I would recommend either making the rice ahead of time and letting it sit in the fridge OR cook the rice, spread it across a baking sheet in a thin layer, and pop in the fridge until cool)
- Meanwhile, in a large skillet or wok, add a bit of vegetable oil over medium high heat
- Add your shallot, garlic, ginger, bell pepper, and a bit of salt and pepper. Cook until the vegetables have softened
- To this, add your curry paste, stir to combine, and let cook for about a minute
- To this, add your rice, soy sauce, sesame oil, brown sugar, lime juice, and pineapple
- Mix together and fry over high heat for several minutes, stirring constantly
- Season to taste with salt and pepper and top liberally with cilantro, peanuts, and green onions
- Finish with an extra squeeze of lime juice (to taste)