Thai Pineapple Fried Rice, with Chicken

Inspiration courtesy of the wonderfully delicious Closet Cooking blog, I decided to improvise a little and try this tasty looking dish out. I used cooked chicken instead of shrimp, and hadn’t realized that I was totally out of cashews, so I subbed sliced almonds instead. The spicy next to the tangy and sweet all worked very well together, and this meal was enjoyed – every single bite.

Thai pineapple fried rice, with chicken

1 tablespoon canola oil

2 shallots, sliced

3 cloves garlic, chopped

1 chili, chopped

1 red pepper, diced

1 egg, lightly beaten

3 tablespoons chicken broth

1 tablespoon fish sauce

2 tablespoons soy sauce

1 tablespoon curry powder

1 heaping teaspoon sugar

1/2 cup roasted cashews, or sliced almonds

2 cups cooked rice (I used brown)

1 cup fresh pineapple, cut into bite-sized pieces

1 cup cooked chicken, cut into bite-sized pieces

1/4 cup frozen peas

1/4 cup currants

2 green onions, sliced

1/4 cup cilantro, chopped

Have all your ingredients ready to use. Heat the oil in a pan. Add the shallots, garlic, chili, and red pepper. Stir fry until fragrant, about 1 minutes.

Add the egg and stir fry for a minute. Add the broth, fish sauce, soy sauce, curry powder, and sugar, and stir fry.

Add the nuts and stir fry for half a minute. Add the rice, and stir fry for a few minutes. Add the pineapple, chicken, peas, and raisins. Stir fry to mix them in.

Remove from heat and serve garnished with the green onions and cilantro. Makes 4 servings.