Few versions of pineapple fried rice use stock to cook the rice or use curry powder, egg etc in the seasoning. This recipe is simple and suitable for vegetarians. Thai pineapple fried rice is quite popular in Singapore and vegetarian version too is served in the thai restaurants here. A vegetarian one is mostly made without a curry powder. It is just the way we make the veg fried rice but with a generous addition of cashews, raisins, pineapple and some added flavors including MSG. For more Fried rice recipes check Egg fried riceSingapore fried riceChicken fried rice
How to Make Pineapple Rice
- Heat oil in a hot wok/pan. Fry cashews, washed and drained raisins. Usually raisins are loaded with oil based stabilizers as a preservative, so washing is always good if not using organic. I also add garlic and fry till the garlic turns aromatic and cashews turn golden.
- Slide the cashews and raisins to a side in the wok/pan. You can set aside if you wish. Add spring onions, bell peppers and green chili. Avoid chili if making for kids.
- When the capsicum is half cooked but crunchy, add soya sauce, vinegar, salt and curry powder if you like. Any basic curry powder having coriander, cumin and red chilies can be used. If making for kids you can skip soya sauce or use very less.
- Give a quick stir and add pineapples. Saute for a minute or two till you begin to smell pineapple.
- Add cooked and cooled long grain rice, little more oil and then finely chopped cilantro.
- Toss everything well and fry for 2 minutes. Serve pineapple fried rice. Related Recipes
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