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Spicy Pineapple Fried Rice
Created by: Howcan Team
Ingredients
- 3 cups cooked jasmine rice, chilled
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 red chilies, thinly sliced
- 2 eggs, beaten
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Instructions
- In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of fish sauce, and 1 tablespoon of sriracha sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add the diced onion, minced garlic, and sliced red chilies to the wok. Stir-fry for 2-3 minutes until the onions are translucent and fragrant.
- Push the onion mixture to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the onion mixture.
- Add the diced red bell pepper and frozen peas to the wok. Stir-fry for another 2-3 minutes until the vegetables are slightly tender.
- Add the chilled cooked jasmine rice to the wok. Use a spatula to break up any clumps and mix it with the vegetables.
- Pour the soy sauce, fish sauce, and sriracha mixture over the rice. Stir-fry for 3-4 minutes until the rice is evenly coated and heated through.
- Add the diced fresh pineapple to the wok. Stir-fry for an additional 2 minutes to warm the pineapple.
- Remove the wok from the heat and stir in the chopped cilantro and roasted peanuts.
- Serve the spicy pineapple fried rice hot, garnished with additional cilantro and peanuts if desired. Enjoy!
Pineapple Fried Rice is a tantalizing Thai dish that combines the sweetness of pineapple with the savory flavors of fried rice. This spicy twist on the classic dish adds a fiery kick that elevates the flavor profile to new heights. Originating in Thailand, this dish has become a staple in Thai cuisine and is beloved by food enthusiasts worldwide. Renowned chefs like David Thompson and Andy Ricker have popularized this dish in their restaurants, showcasing their culinary expertise in creating the perfect balance of heat and sweetness. For the best version of this dish, visit authentic Thai restaurants or try adding bird's eye chilies for an extra spicy punch.
30 min
4
380 calories
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