Hi, friends! Guess what?Today’s post marks the 100th recipe I’ve shared with you!
I can hardly believe it! It’s been an amazing journey so far, and I can’t wait to learn and share so much more with all of you 🙂
AND NOW BACK TO YOUR REGULARLY SCHEDULED PROGRAMMING…
Paradise Fried Rice
I had this rice at a little Thai joint by my house a few weeks ago and totally fell in love with it. Cashews, pineapple, and sweet little golden raisins.
One of my favorite meal-planning tricks is to make sure I always make twice the amount of rice I need so I can save half of it for fried rice! Here’s a link to a post I wrote about how to make perfect jasmine rice.
Fried rice turns out best when you use leftover rice that has been sitting in the fridge. It helps keep the rice sturdy through its second turn on the stove top and keeps it from turning into mush.
Because it’s the middle of winter and I don’t live in Hawaii, I used canned pineapple tidbits for this recipe. Feel free to use the fresh stuff if you can get your hands on it!
And because I can’t help but share my love of anything-lime-green with you, here’s a link to my favorite Fiesta ware color (“lemongrass,” of course!).
It’s just so pretty 🙂
As with most Thai recipes, it’s best to practice “mise in place” by prepping all of your ingredients before you even turn on the stove. This comes together really quickly once you get going, so do yourself a favor and prep everything you’re working with before you get started.
Here’s the Recipe!
- 4 cups cold cooked rice
- 2 Tbsp. Peanut or vegetable oil
- 1/4 cup cashew pieces
- 1/2 cup chopped onions
- 1/4 cup golden raisins
- 1 Egg, beaten
- 1/2 cup pineapple tidbits
- 1/4 cup chopped scallions, divided
- 2 Tbsp. fish sauce
- 1 tsp. sugar
- Cilantro for garnish (optional)
- Use your fingers to crumble up the cold rice and break up any clumps.
- Heat the oil in a large wok or skillet over medium-high heat.
- Once hot, add the cashews, onions, and raisins. Let cook for 1 minute.
- Add the beaten egg and cook for 1 minute while stirring to scramble the egg.
- Add the pineapple pieces, followed by half of the chopped scallions. Add the rice, fish sauce, and sugar, and cook, stirring often, for 3 to 4 minutes or until the rice is warm.
- Mound the rice on a serving platter and garnish with the leftover scallions (and cilantro if desired).
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 391 Total Fat 11g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 47mg Sodium 803mg Carbohydrates 64g Fiber 3g Sugar 11g Protein 10g