Name: Thai Pineapple Fried Rice
Prep time: 10 min
Cook time: 20 min
Yield: 4 people
Cuisine: Thai
Ingredients: 1 tablespoon corn oil; 3 tablespoons cashews; 1/4 cup finely chopped onion; 1/4 cup finely chopped scallions (white parts only); 2 green Thai chiles (finely chopped); 1 cup canned pineapple chunks; 4 tbsp fresh basil leaves (roughly chopped, divided); 1/2 tsp curry powder; 1/4 tsp ground turmeric; 2 tsp soy sauce; 1 tsp kosher salt; 1 cup steamed short-grain white rice (preferably a day old); 1 1/4 cups Water

Thai Pineapple Fried Rice

By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.

Course

Dinner, Side Dish

Cuisine

Thai

Difficulty

Medium

Browse Category

Rice & Pastas

Duration

30-60 min

Diet	Dairy Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cashews, Curry Powder, Pineapple, White Rice

Keyword

instant pot rice, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, rice, rice recipe, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

15 minutes

Servings

4 people

Ingredients

1 tablespoon corn oil
3 tablespoons cashews
1/4 cup finely chopped onion
1/4 cup finely chopped scallions white parts only
2 green Thai chiles finely chopped
1 cup canned pineapple chunks
4 tbsp fresh basil leaves roughly chopped, divided
1/2 tsp curry powder
1/4 tsp ground turmeric
2 tsp soy sauce
1 tsp kosher salt
1 cup steamed short-grain white rice preferably a day old
1 1/4 cups Water

Course

Dinner, Side Dish

Cuisine

Thai

Difficulty

Medium

Browse Category

Rice & Pastas

Duration

30-60 min

Diet	Dairy Free, Vegan

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cashews, Curry Powder, Pineapple, White Rice

Keyword

instant pot rice, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, pressure cooker recipes, rice, rice recipe, vegan, vegan recipes

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

15 minutes

Servings

4 people

Ingredients

1 tablespoon corn oil
3 tablespoons cashews
1/4 cup finely chopped onion
1/4 cup finely chopped scallions white parts only
2 green Thai chiles finely chopped
1 cup canned pineapple chunks
4 tbsp fresh basil leaves roughly chopped, divided
1/2 tsp curry powder
1/4 tsp ground turmeric
2 tsp soy sauce
1 tsp kosher salt
1 cup steamed short-grain white rice preferably a day old
1 1/4 cups Water

Instructions

Strong> Sauté the vegetables and pineapple. Select Sauté,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and Sauté for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple, 2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again.
Pressure cook the rice. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure for 3 minutes, then quick release any remaining pressure. Unlock and remove the lid. Let the rice cool for 15 minutes. Using a fork, fluff the rice. Serve hot

Recipe Notes

MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)

The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.

Your Instant Pot® just became vegetarian Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates. A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well. This complete vegetarian Instant Pot cookbook includes: 75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook. STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure. TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more. Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.