EFK Kitchen Ready
EFK Thai Pineapple Fried Rice
Cold jasmine rice stir-fried with pineapple, vegetables, egg, curry powder, fish sauce, and lime for a savory-sweet Thai-inspired dinner. Using chilled rice keeps the grains separate and lets the pan stay hot.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4 generous servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Break up any clumps in the cold rice before starting. Stir together the fish sauce, soy sauce, curry powder, and brown sugar.
- Heat a large Country Chef Pan over medium-high to high heat. Add 1 teaspoon oil, pour in the eggs, scramble just until set, and transfer to a plate.
- Add the remaining oil. Stir-fry the shallot or onion and bell pepper for 2 minutes, then add garlic for 30 seconds.
- Add pineapple and cook until lightly caramelized at the edges. Add rice and peas and stir-fry 3 to 5 minutes, keeping the pan hot and tossing often.
- Pour the sauce around the hot edge of the pan, then toss through the rice. Return the egg and add scallions and cashews. Heat until everything is steaming hot.
- Finish with lime and cilantro and serve immediately.
Equipment
de Buyer Country Chef Pan
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Small bowl
Spatula
Food safety & storage
Keep cooked rice refrigerated until ready to fry; do not leave it sitting warm at room temperature. Cook the eggs until fully set and refrigerate leftovers promptly.
View this recipe on the original EFK website ↗