My all-time favourite place to eat is a small, locally-owned Thai restaurant in my hometown. I prefer Thai food over Chinese food because most items are stir-fried instead of fried. This recipe is as close as I have come to recreating my favourite Thai-Style Pineapple Fried Rice in a gluten-free fashion.
As most fried rice recipes do, I recommend using day-old rice to prevent the dish from becoming too watery or mushy.
Thai-Style Pineapple Fried RicePrint Recipe
- 2 tablespoons of olive oil, divided
- 2 shallots, sliced
- 2 teaspoons of minced garlic
- 1 cup of dried peppers
- 1 egg, lightly beaten
- 3 tablespoons of soy sauce
- 1 tablespoon of curry powder
- 1/2 cup of cashews, roasted
- 2 cups of cooked rice
- 1 ½ pound of ground chicken
- 1 cup of chopped pineapple
- 1/4 cup of frozen peas
- 2 green onions, sliced
- 1/4 cup of cilantro, chopped
- Heat a large skillet over medium-high heat. Put a tablespoon olive oil and the ground chicken. Cook for 3 minutes, or until chicken is cooked through. Remove from skillet and save.
- Add 1 tablespoon olive oil, shallots, minced garlic, and peppers to the skillet. Stir fry for 1 minute.
- Add soy sauce, curry powder, and cashews. Stir fry for 1 minute.
- Add cooked chicken and rice. Carefully fold into the sauce, making sure to coat all of the rice. Stir fry for 3 or 4 minutes, stirring occasionally.
- Add pineapple and peas. Mix until combined.
- Remove the rice from heat and add green onions and cilantro.