Description
A flavorful Thai fried rice made with day-old jasmine rice, chicken, fresh pineapple, and a savory sauce, all cooked in a hot wok.
Ingredients
Scale
- 3 cups (about 450g) cooked jasmine rice, day-old
- 300g boneless skinless chicken thighs, cut into 1cm pieces
- 1½ cups fresh pineapple, cut into 1–2cm chunks
- 3 eggs, lightly beaten
- ½ cup roasted unsalted cashews
- 4 cloves garlic, finely minced
- 1 small white onion, finely diced
- 1 red bell pepper, diced
- 3 green onions, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- Fresh cilantro and lime wedges, for serving
- Sliced red chili, optional
- Cucumber slices, traditional Thai accompaniment
Instructions
- Prep everything before the wok goes on. Mix the sauce in a small bowl. Break up any clumps in the cold rice with your hands. Have all ingredients chopped, portioned and within reach.
- Cook the chicken. Heat a wok or large heavy skillet over the highest heat. Add 1 tablespoon oil and when shimmering and starting to smoke, add the chicken in a single layer. Cook without moving for 90 seconds, then stir-fry for another 1–2 minutes until cooked through. Push to the side of the wok.
- Cook the aromatics. Add the remaining oil to the empty side of the wok. Add the onion, garlic and green onion whites. Stir-fry 60 seconds until fragrant.
- Add the red bell pepper and stir-fry 60 seconds more.
- Scramble the eggs. Push everything to the sides. Pour the beaten eggs into the center of the wok. Leave for 20 seconds, then scramble quickly into large curds.
- Add the rice and sauce. Add the cold rice to the wok, breaking up any clumps. Pour the sauce over the rice and toss continuously for 2–3 minutes.
- Add the pineapple and cashews. Toss for 30 seconds until warm.
- Plate and garnish. Serve immediately, scattered with green onion greens, cilantro and lime wedges on the side.
Notes
Use day-old rice for the best texture. Fresh rice can be frozen for 1 hour and used as a substitute. Avoid adding too much sauce during cooking; season at the end instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg