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.
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.