I highly recommend the mom & pop/sit-down Thai restaurant where I live for most of their Thai offerings. Chicken Pineapple Fried Rice is one of my NEW favorite (there). It has varying flavors as you munch on a forkful of it.
Here's a recipe I have been making at home since I first had it in Seattle (at Tahn and Su; Burien, WA/2002). It's a staple in the house and someone's favorite.
They all taste the same wherever you go because the main ingredient is "yellow curry powder or paste". What I mean: it's NOT a pineapple fried rice without the curry powder. And well-it only taste better than the rest when the other uses fresh ingredients and the cook really puts his soul into making it-dish after dish after dish.
By the way, in some places they serve it with a couple slice of cucumber and tomato, a sprig of cilantro or mixed in. Sometimes the tomato is added in the fried rice. Either-way, it's all good!
Ingredients:
For 2 cups of cold, cooked (xtra long grain or long grain) rice:
Here's a recipe I have been making at home since I first had it in Seattle (at Tahn and Su; Burien, WA/2002). It's a staple in the house and someone's favorite.
They all taste the same wherever you go because the main ingredient is "yellow curry powder or paste". What I mean: it's NOT a pineapple fried rice without the curry powder. And well-it only taste better than the rest when the other uses fresh ingredients and the cook really puts his soul into making it-dish after dish after dish.
By the way, in some places they serve it with a couple slice of cucumber and tomato, a sprig of cilantro or mixed in. Sometimes the tomato is added in the fried rice. Either-way, it's all good!
Note to self: don't forget them sprinkled roasted cashews on top before the photo shoot!
Equipment: 1 Medium wok or large frying pan (non-stick or not); 1 spatula
Ingredients:
For 2 cups of cold, cooked (xtra long grain or long grain) rice:
3-5 T neutral cooking oil; NOT evoo or any olive oil
1 egg beaten slightly
3/4 c cooked chicken breast (from the deli; seasoned only with salt & pepper)
6 jumbo or colossal shelled, fresh shrimp. 8-10 if using smaller ones.
1/3 cup pineapple tidbits; drained well if canned
1/4 c raisins
1/2 c sweet onions, chopped
1 tsp chopped garlic
1 tomato cut lengthwise into fours (optional)
1 tsp salt
1 tsp cracked black pepper
1 T sugar
1 T curry powder (or less)
2 T soy sauce
1 t powdered cayenne pepper (more or less)
Garnish: roasted cashews.
Procedure:
NOTE. It' is important that your wok/pan has been preheating on medium low while you prepare your ingredients. This only takes 10-15 minutes to cook.
NOTE 2: If using raw chicken, for 2 cups of rice: use 3/4 c of chicken breast, chop to desired size. Marinate for 30 mins to 1 hour with a pinch of salt, black pepper, 1 t soy sauce, 1 t sugar, 1 clove of chopped garlic. Pan fry with 2 T cooking oil until light brown. Set aside to cool at room temperature. Add to the rice mixture at #4.
1. In a large bowl, loosen cold, cooked rice with a fork or your hands.
2. Add cooked chicken, pineapple, raisins, onions, tomato and garlic to it. Just throw on top of the rice. Set aside.
3. Crank up heat to high for 30 seconds and add oil to preheat until almost smoky or rippling.
4. Be ready with a spatula and add the beaten eggs. Do not let it cook like an omelette so you have to continuously stir it; only takes few seconds. It should fluff up. Add shrimp. Keep tossing egg and shrimp until the shrimp are slightly pink. Throw in the rice and other ingredients in the bowl to the egg/shrimp mixture. Toss and stir for 1 minute. Add last 6 ingredients (seasonings); toss and stir like crazy (LOL) on HIGH heat.
5. Remove from heat when sweet onions and tomato are wilted. Stir in roasted cashews and enjoy while hot.
1 egg beaten slightly
3/4 c cooked chicken breast (from the deli; seasoned only with salt & pepper)
6 jumbo or colossal shelled, fresh shrimp. 8-10 if using smaller ones.
1/3 cup pineapple tidbits; drained well if canned
1/4 c raisins
1/2 c sweet onions, chopped
1 tsp chopped garlic
1 tomato cut lengthwise into fours (optional)
1 tsp salt
1 tsp cracked black pepper
1 T sugar
1 T curry powder (or less)
2 T soy sauce
1 t powdered cayenne pepper (more or less)
Garnish: roasted cashews.
Procedure:
NOTE. It' is important that your wok/pan has been preheating on medium low while you prepare your ingredients. This only takes 10-15 minutes to cook.
NOTE 2: If using raw chicken, for 2 cups of rice: use 3/4 c of chicken breast, chop to desired size. Marinate for 30 mins to 1 hour with a pinch of salt, black pepper, 1 t soy sauce, 1 t sugar, 1 clove of chopped garlic. Pan fry with 2 T cooking oil until light brown. Set aside to cool at room temperature. Add to the rice mixture at #4.
1. In a large bowl, loosen cold, cooked rice with a fork or your hands.
2. Add cooked chicken, pineapple, raisins, onions, tomato and garlic to it. Just throw on top of the rice. Set aside.
3. Crank up heat to high for 30 seconds and add oil to preheat until almost smoky or rippling.
4. Be ready with a spatula and add the beaten eggs. Do not let it cook like an omelette so you have to continuously stir it; only takes few seconds. It should fluff up. Add shrimp. Keep tossing egg and shrimp until the shrimp are slightly pink. Throw in the rice and other ingredients in the bowl to the egg/shrimp mixture. Toss and stir for 1 minute. Add last 6 ingredients (seasonings); toss and stir like crazy (LOL) on HIGH heat.
5. Remove from heat when sweet onions and tomato are wilted. Stir in roasted cashews and enjoy while hot.
DISCLAIMER: This is my own recipe that I developed. I am NOT in any way affiliated or related to Chao Praya Thai restaurant and it's owners and employees.
