Thai Vegetarian Pineapple Fried Rice

Ingredients

• 2 to 3 Tbsp. olive oil
• 3 to 4 cups rice, cooked
• 3 Tbsp. low-sodium soy sauce or fish sauce
• 2 tsp. curry powder
• 2 shallots, finely diced
• 3 cloves garlic, diced
• 1 red or green chili, sliced thin OR 1/4 to 3/4 tsp. dried crushed chili flakes
• 1/4 cup vegetable stock
• 1-2 egg
• 1 small carrot, grated
• 1/2 cup peas, frozen
• 1 1/2 cups pineapple chunks
• 1/4 cup currants or raisins
• 1/2 cup roasted unsalted whole cashews
• Fresh lime juice, optional
• 3 scallions, finely sliced
• 1/3 cup fresh cilantro

Instructions

1. Cook rice according to package instructions. When cool, mix rice with 1 tablespoon oil and set aside.
2. In a small bowl, mix soy sauce or fish sauce with curry powder.
3. In a large frying pan over medium heat, add 1-2 tablespoons of oil. Add shallots, garlic and chili pepper, mix and sauté for 1 minute. Add 1 tablespoon of vegetable stock at a time when the pan becomes dry.
4. Add the egg to the frying pan and whisk until cooked.
5. Add the carrot and peas. Sauté for 2 minutes and add more stock if needed.
6. Add cooked rice, pineapple chunks, currant or raisins, and cashews. Mix well.
7. Add the sauce mixture and combine. Cook mixture over medium high heat for 5-8 minutes or until thoroughly heated.
8. Remove from heat and taste. Adjust seasonings as needed. Serve with lime juice, scallions and cilantro as desired.

Nutrition per serving: 380 calories, 58 g carbohydrates, 55 mg cholesterol, 14 g fat, 5 g fiber, 9 g protein, 420 mg sodium, 11 g sugar.

Recipe from: thespruceats.com