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.
Votes: 4
Rating: 4.5
Rate this recipe!
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
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
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Votes: 4
Rating: 4.5
Rate this recipe!
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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.
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