Pineapple Fried Rice (Thai)

Ingredients

• 2 tbsp Vegetable oil
• 2 Garlic (Finely minced cloves)
• 0.5 Onion (Finely chopped)
• 0.75 cup Red capsicum / bell pepper (Diced; approximately 3/4 cup)
• 0.5 cup Frozen peas
• 3 cup Day-old jasmine rice (Cooked)
• 1.5 cup Pineapple pieces (Fresh or canned and drained)
• 0.5 cup Green onion (Sliced)
• 1 tbsp Oyster sauce (Sauce option 1; use this option together with fish sauce and sugar)
• 1.5 tbsp Fish sauce (Sauce option 1)
• 0.5 tsp Sugar (Sauce option 1)
• 1 tbsp Oyster sauce (Sauce option 2; use this option together with soy sauce)
• 1.5 tbsp Soy sauce (Sauce option 2; light or all-purpose soy sauce, not dark soy)
• 1.5 tbsp Soy sauce (Sauce option 3)
• 1 tbsp Thai Seasoning (Gold Mountain) (Sauce option 3)

Steps

1. 1

   Heat the vegetable oil in a wok or large nonstick skillet over high heat.

2. 2

   Add the minced garlic and chopped onion. Cook for 1 minute.

3. 3

   Add the diced red capsicum and cook for 1 minute.

4. 4

   Add the frozen peas and stir-fry for 30 seconds.

5. 5

   Add the cooked day-old rice and the ingredients for one sauce option. Cook, stirring constantly, for 2 minutes, or until the rice grains change from wet with sauce to slightly caramelized.

6. 6

   Add the pineapple pieces and stir for about 30 seconds, just until warmed through.

7. 7

   Stir through the sliced green onions, then serve immediately.

Notes

Use only one of the three sauce options, not all three. Fresh pineapple is preferred, but canned pineapple may be used after draining. The recipe notes that chicken or prawns/shrimp can be added during the onion-cooking stage, and egg can be cooked separately as an omelet, chopped, and stirred in at the end. Fried rice is best served straight from the wok but reheats well in the microwave or covered in the oven.

Nutrition per serving

• side dish
• fried
• stir-fried
• Thai
• vegetarian
• tropical
• quick
• summer