Thai Pineapple Fried Rice
Pineapple, sriracha, fish sauce, fresh cucumber and tomato, and fragrant basil give this Thai-style fried rice some unique flavors that make it quite different from its Chinese counterpart. It makes a delicious and easy one-dish meal.
- 3/4 to 1 lb boneless pork loin chops, sliced into 1/4-inch strips
- 2 tablespoons vegetable oil
- 1 egg lightly beaten
- 1/2 cup sweet onion, finely chopped
- 2 cloves garlic, very finely chopped
- 1/2 red bell pepper, cut into 1/2-inch cubes
- 3 to 4 cups cooked white rice, completely chilled
- 3 tablespoons Thai chili sauce
- 1 teaspoon sriracha
- 1-1/2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 can (8-ounce) sliced pineapple, drained and chopped
- 2 tablespoons chiffonade of fresh basil (use Thai basil if available)
- 2 scallions, sliced
- 1 or 2 tomatoes, sliced
- 1 cucumber, sliced
Heat 1 teaspoon of the oil in a wok or large pan over medium-high heat. Add the egg and stir fry until set, breaking into small pieces as it cooks. Transfer to a dinner plate and set aside.
Increase the heat to high, add another teaspoon of oil to the pan, then add the pork strips. Cook just until lightly browned on all sides, 3 minutes. Transfer to the plate with the eggs.
Add the remainder of the oil to the pan and add the onion and garlic. Stir fry until soft and fragrant, 2 minutes. Add the red bell pepper and continue stir frying until the pepper is crisp tender, 2 minutes more.
Stir in the rice and continue to stir-fry until the rice is thoroughly heated, about 6-8 minutes. Return the pork and egg to the pan.
Add the Thai chili sauce, sriracha, pineapple chunks, scallions, fish sauce and soy sauce and combine thoroughly.
Just before serving, add in the basil. Plate individual servings and top with sliced tomato and cucumber.
Makes 4 servings
Start with just a teaspoon of sriracha and then adjust it to taste. Two teaspoons has just enough spice to counter the sweet pineapple. You could also substitute shrimp in place of the pork.