Thai Fried Rice

Fried rice is a popular component of Asian cuisine, especially Chinese food.As a home-cooked dish, fried rice typically is made with ingredients left over from other dishes, leading to countless variations.
Thai fried rice (ข้าวผัด, Khao Pad or Khao Phad): The flavor of this version is radically different from that of common fried rice, mostly due to the use of Jasmine rice and has various additions not found in Chinese fried rice. It is usually served with sliced cucumber and "Prik nam pla", a spicy sauce made of Thai chili, fish sauce and chopped garlic.



Ingredients:

1+1/2 cups fresh pineapple chunks
3-4 cups Jasmine cooked rice
1/4 cup vegetable or chicken stock
2 shallots/ Pearl onion , finely chopped
3 cloves garlic, finely chopped
1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
1 egg (vegans can omit)*
½ cup frozen peas
1 small carrot, Cubed (about 1/4 cup)
¼ cup currants OR rainsins
½ cup roasted unsalted whole cashews
3 spring onions, finely sliced
1/3 cup fresh coriander


STIR-FRY SAUCE:
3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
2 tsp. curry powder
optional: 1/2 tsp. sugar

Method:

1. Cook the Jasmine Rice according to the instruction in packet . Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat.
4. Add shallots, garlic, and chili, stir-frying till u can smell a nice aroma.
5. Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
6. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
7. Add the carrot and peas. Stir-fry 1-2 minutes, adding more stock if needed.
8. Now add the rice, pineapple chunks, peas, currents and cashews.
9. 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 makes popping sounds- about 5 to 8 minutes,
or until desired lightness is achieved.
10.Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
To serve, scoop rice onto a serving platter or in a carved-out pineapple.




Tips:
1. If fresh, leave for an hour or more in the refrigerator uncovered
2. Avoid adding any more stock from the time u add rice , or your rice will turn out heavy and/or soggy.
3. If desired, you can push ingredients aside and add a little more oil to the pan/wok
(this will give your rice that special 'shine' you see in restaurant fried rice)

Nutritional Facts:

Amount per Serving

Calories 132

Calories from Fat 10.1

Cholesterol 0.86mg

Protein 7g

( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)