I went to California a few
weeks ago and while I was there, a friend invited me and some others to
her home for lunch. She's a vegetarian so I knew we wouldn't be eating
meat that day but I knew whatever she served would be yummy because
she's a great cook. And I was right. She made this. Or something very
close to it. I didn't ask her for her recipe (shame on me) but I
dissected it while I was there and took mental notes of the ingredients
then came home and made my own. I have to say that this is pretty close
to what my friend made. And lucky for me...I didn't have to share any of
this with IT Guy because he's not a fan of Asian food so beside giving
some to my son-in-law, I had it all to myself. This would be great if
you add some cooked shrimp or chicken to it or use this as the filling
for lettuce wraps. Once you get all the ingredients prepped, this comes
together in a flash and is SO good!!!!
Pineapple Thai Fried Rice
2 cups diced pineapple
1 red bell pepper ~ diced
2 cups leftover cooked jasmine rice ~ white or brown
2 eggs ~ beaten
3 tablespoon oil ~ divided use
6 green onions ~ diced
2 cloves garlic ~ minced
3/4 cup cashews
2 tablespoon soy sauce
1 - 2 teaspoons sriracha sauce
1 small lime ~ cut in half
Salt to taste
Cilantro ~ if desired
Heat a large cast iron skillet over medium heat.
Add one tablespoon of the oil then pour in the eggs and scramble until done. Remove to a plate.
Add another tablespoon of the oil to the pan and add the pineapple and peppers. Saute until the pineapple is caramelized, about 5 minutes.
Add the garlic and green onions and combine. Cook and stir another minutes. Remove veggies to the plate with the eggs.
Add the remaining oil and the cashews and cook nuts for about a minutes, stirring constantly.
Add the rice, soy sauce and sriracha sauce to the pan and stir to combine. Cook about 3 minutes until the rice is hot.
Pour the eggs, pineapple, peppers, garlic and green onions to the rice in the pan and stir.
Squeeze 1/2 of the lime to the rice mixture and stir. Salt to taste.
Garnish with cilantro, if desired.
Pineapple Thai Fried Rice
2 cups diced pineapple
1 red bell pepper ~ diced
2 cups leftover cooked jasmine rice ~ white or brown
2 eggs ~ beaten
3 tablespoon oil ~ divided use
6 green onions ~ diced
2 cloves garlic ~ minced
3/4 cup cashews
2 tablespoon soy sauce
1 - 2 teaspoons sriracha sauce
1 small lime ~ cut in half
Salt to taste
Cilantro ~ if desired
Heat a large cast iron skillet over medium heat.
Add one tablespoon of the oil then pour in the eggs and scramble until done. Remove to a plate.
Add another tablespoon of the oil to the pan and add the pineapple and peppers. Saute until the pineapple is caramelized, about 5 minutes.
Add the garlic and green onions and combine. Cook and stir another minutes. Remove veggies to the plate with the eggs.
Add the remaining oil and the cashews and cook nuts for about a minutes, stirring constantly.
Add the rice, soy sauce and sriracha sauce to the pan and stir to combine. Cook about 3 minutes until the rice is hot.
Pour the eggs, pineapple, peppers, garlic and green onions to the rice in the pan and stir.
Squeeze 1/2 of the lime to the rice mixture and stir. Salt to taste.
Garnish with cilantro, if desired.
Okay...let's go!
Scramble the eggs.
Saute the pineapple and the peppers.
Add the garlic and green onions.
Then saute the cashews.
Add the rice, soy sauce and sriracha.
Dump everything back into the pan.
Give it a stir.
Then serve! SO good!!!
