There are many, many versions of fried rice depending on what country its origins are from, the protein, fillings, and sauce. I’m a huge fan of Chinese fried rice with potherbs, but today I’m being adventurous and making Thai pineapple fried rice.
**Helpful tips and common mistakes
The original recipe above is made for the vegetarian version of Thai pineapple fried rice; however, you can choose to add shrimp, chicken, pork, beef, or even tofu for more substance. Fried rice is always best with day-old rice since it is not as wet as freshly cooked rice.
If you don’t have any old rice on hand, spread your freshly cooked rice out on a tray. Cut lines through the rice with your rice paddle to let it cool and chill the rice, uncovered, in the refrigerator. This will dry out the rice so it ready for fried rice.
For the sauce, I used half soy sauce and half fish sauce, mixed with the curry powder and sugar. The sugar is needed since the soy sauce and fish sauce is salty. Add a squeeze of lime for some zest.
I loved the outcome of this dish! The sweetness of the pineapple wonderfully complements the strong curry flavors of the rice. Not only was it delicious, it was a beautiful looking dish with vibrant colors; serve in a pineapple for extra presentation points.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.