Pineapple Fried Rice with Chicken

Pineapple Fried Rice
Serves 1 or 2 people

1 cup of Thai jasmine rice. Best to prepare at least a day ahead and refrigerate.
Freshly cooked rice may be too soft but can be used but be very gentle when stirring.
1/2 cup chopped, cubed fresh pineapple tidbits (fresh is better, but canned is ok too)
2 or 3 tbsp. oil and a pat of butter for stir-frying
2 or 3 scallions, thinly sliced
2 cloves garlic, thinly sliced or minced
1/4 cup roasted cashews
2 eggs
1 or 2 tbsp. fish sauce
1 tbsp. Sriracha sauce
1 tbsp. oyster sauce
1 tsp. curry powder
2 tbsp. brown sugar
1/4 cup of sliced yellow onions
1/4 cup sliced tomatoes or cherry tomatoes
1 medium sized mushroom sliced
1/2 cup sliced red and green bell peppers
1 or 2 slices of lime for juice to garnish to taste

Optional: 1/2 cup sliced chicken breast or thighs. 8-12 fresh shrimp/prawns

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My name is Kae and I was born in Thailand. I was trained as a chef at a prestigious hotel in Bangkok. After that, I owned and sold several seafood restaurants in Thailand. In 2012, I came to the USA and opened a Thai catering business which led to a full restaurant.