Thai Pineapple Rice Recipe

Pineapple Fried Rice How to get the best result (Thai …

WebMar 16, 2019 · Run a sharp knife along the sides, then slice crisscross to cut the juicy pineapple flesh into cubes, approximately one inch wide. …

1. Heat some vegetable oil in a wok. Stir-fry the shrimps over medium heat until they turn color. Remove.
2. Saute the chicken meat. Once it is cooked, remove.
3. Saute the onion until tender and slightly translucent. Remove.
4. Scramble the egg until it is half cooked over low heat. Add the cooked rice and combine with the egg.

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Authentic Thai Pineapple Fried Rice with Shrimp

WebJul 29, 2020 · Mix the cooked eggs into the shrimp and shallot mixture. Combine the chicken broth, fish sauce, curry powder, and sugar in a …

Rating: 4.8/5(73)
1. Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
2. Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
3. Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
4. Add the cashews and stir-fry for 30 seconds.

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Pineapple Fried Rice (Thai) RecipeTin Eats

WebJun 24, 2020 · Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add peas, stir for 30 seconds. Add rice and …

1. Heat oil in a wok or large non stick skillet over high heat.
2. Add garlic and onion, cook for 1 minute.
3. Add capsicum, cook for 1 minute.
4. Add peas, stir for 30 seconds.

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Pineapple Fried Rice: RestaurantQuality Recipe! The …

WebJul 25, 2019 · Ok, back to the recipe! Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly …

1. First, prepare the shrimp, onion, carrot, ham/Chinese sausage, rice, peas, pineapple, and scallions. If using fresh pineapple, remember to trim away the pineapple core. If using canned pineapple, rinse away any syrup and pat dry with a clean kitchen towel.
2. Beat 2 eggs with ¼ teaspoon salt and ½ teaspoon Shaoxing wine. Heat your wok over medium heat until lightly smoking. Add 1 tablespoon oil, and scramble the eggs for 1 minute—until just cooked. Turn off the heat, break the egg into small pieces, transfer to a dish, and set aside.
3. Heat another 1 tablespoon of oil over medium heat. Cook the shrimp until they turn pink, about 1 minute. Remove from the wok and set aside.
4. Heat the last 2 tablespoons of oil over medium heat. Cook the onion until translucent. Add the diced carrots and ham, and cook until the carrots are no longer crunchy. Add the rice and 1 tablespoon Shaoxing wine. The steam from the wine will loosen the rice chunks!

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