This curry flavored rice is easy to make and so delicious, your whole family will love it.
This dish can be made as a side dish, or simply add shrimp or chicken for a full course meal. It is traditional to add pineapple chunks to curried rice, and this makes for the most wonderful tasting results. Currants or raisins are also added, adding a hint of sweetness to this savory dish, and a handful of cashews adds that special crunch. This special fried rice is one of the signature dishes of Thailand, usually served in a carved out pineapple. Give it a try—you’ll love it!
- 1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks)
- 3 to 4 cups rice (cooked, preferably several days old)
- Optional: a handful of raw shrimp (generous amount, shells removed)
- 3 to 4 tbsp. chicken stock (or vegetable stock, if vegetarian/vegan)
- 2 shallots (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 chili (red or green, thinly sliced, or 1/4 to 3/4 tsp. dried crushed chili – chili flakes)
- 1 egg (can omit if vegetarian or vegan)
- 1/2 cup peas (frozen)
- Optional: 1/4 cup small carrot (small, grated)
- 1/4 cup raisins (or currants)
- 1/2 cup whole cashews (whole, roasted unsalted)
- 3 spring onions (finely sliced)
- 1/3 cup coriander (coriander)
- For the Stir-Fry Sauce:
- 2 1/2 tbsp fish sauce (or 3 tbsp. soy sauce if vegetarian)
- 2 tsp. Thai curry powder
Steps to Make It
- Gather the ingredients.
- If using old rice, pour 1 to 2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
- In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
- Drizzle 1 to 2 tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tbsp. at a time to keep ingredients sizzling).
- Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
- Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
- Add the rice, pineapple chunks, cashews, and raisins/currents.
- Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (begins to make popping sounds)—about 3 minutes.TipAvoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry.
- Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
- To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.
- Vegetarians/vegans may omit the egg without losing the flavor or nutrients of this great dish (cashews provide the main protein source).
- Total:28 mins
- Prep:20 mins
- Cook:8 mins
- Yield:3 to 4 servings
|Nutritional Guidelines (per serving)|