Ingredients and method to make Thai fried rice with pineapple
2 cups brown basmati rice soaked in 3 cups of water for 30 minutes
1 large onion cut fine
1 cup green peas (either fresh or frozen)
2 large carrots cut into 1/4 inch pieces (yielded about 1 heaped cup of cut carrots)
3 Thai or Indian green chillies cut very fine (or to taste)
3/4 tsp minced garlic
a sliver of ginger minced
3 tbsp oil
1/4 cup dark raisins
1 cup pineapple chunks
4 tbsp low sodium soy sauce (or to taste)
salt to taste
1 tsp sugar
2 tsp vegan red thai curry paste (I used the Thai Kitchen brand since it is vegan)
handful cilantro for garnish
Cook brown basmati rice in a pressure cooker or rice cooker until done and keep aside.
Heat oil in a large heavy bottomed pan, add onion to it and saute until transparent. Then add green chilies, garlic and ginger and stir for a few seconds.
Then add carrots+ peas and keep stirring until the carrots and peas are cooked but should not be mushy. They should be soft but firm.
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Add soy sauce and stir a couple of times, then add raisins and stir for a few seconds until the raisins begin to puff up slightly.
Add pineapple chunks, red thai curry paste, mix well.
Now add cooked rice, salt to taste, sugar and mix well on low heat.
Garnish with cilantro (coriander leaves) and serve hot with choice of thai curry.
Serves approximately 3 to 4
Notes
If you are a vegan or vegetarian, when buying Thai curry paste in the stores, do go through the labels since some of them contain fish sauces in them, make sure the paste you buy is suitable for vegan/ vegetarians
2 cups brown basmati rice soaked in 3 cups of water for 30 minutes
1 large onion cut fine
1 cup green peas (either fresh or frozen)
2 large carrots cut into 1/4 inch pieces (yielded about 1 heaped cup of cut carrots)
3 Thai or Indian green chillies cut very fine (or to taste)
3/4 tsp minced garlic
a sliver of ginger minced
3 tbsp oil
1/4 cup dark raisins
1 cup pineapple chunks
4 tbsp low sodium soy sauce (or to taste)
salt to taste
1 tsp sugar
2 tsp vegan red thai curry paste (I used the Thai Kitchen brand since it is vegan)
handful cilantro for garnish
Cook brown basmati rice in a pressure cooker or rice cooker until done and keep aside.
Heat oil in a large heavy bottomed pan, add onion to it and saute until transparent. Then add green chilies, garlic and ginger and stir for a few seconds.
Then add carrots+ peas and keep stirring until the carrots and peas are cooked but should not be mushy. They should be soft but firm.
The copyright of this content belongs to Veginspirations.com
Add soy sauce and stir a couple of times, then add raisins and stir for a few seconds until the raisins begin to puff up slightly.
Add pineapple chunks, red thai curry paste, mix well.
Now add cooked rice, salt to taste, sugar and mix well on low heat.
Garnish with cilantro (coriander leaves) and serve hot with choice of thai curry.
Serves approximately 3 to 4
Notes
If you are a vegan or vegetarian, when buying Thai curry paste in the stores, do go through the labels since some of them contain fish sauces in them, make sure the paste you buy is suitable for vegan/ vegetarians
