½cupor about 40g roasted cashew(unsalted and optional toppings)
Cook rice in advance, preferably a day before you make this thai pineapple fried rice recipe. Just set aside and no need to keep in the fridge.
Prepare all the ingredients. If you do not have fresh pineapple use canned pineapple chunks.
Prepare one cup of mixed veggies and set aside. Alternatively, dice one medium carrot, prepare peas while beans are optional.
Chop one medium onion and 3-4 cloves of garlic and set aside.
Cut and dice red bell pepper removing all seeds.
Heat pan with two tablespoons of cooking oil. I use my cast iron pan so that the rice will not stick in the pan. You can use any pan of your choice.
Saute garlic and onion for 2-3 minutes until slightly brown.
Add mixed vegetables and cook again for another 5 minutes.
Add bell pepper and mix all together.
Add pineapple and mix again. You can add 1 tablespoon of pineapple juice in the pan. to add extra flavor.
Once all vegetables are cooked, breakdown rice using a wooden spoon or your hands and add in the pan. Slowly mix together ensuring not to break the pineapples.
Add the soy sauce and mix again then add turmeric powder and curry powder if using.
Ensure that all are mix equally and rice is well coated with the spices.
Add a pinch of salt, pepper and chili flakes to taste and mix again.
Add chopped spring onions. Adjust the taste according to your preference.
I prefer less salt and want the taste of pineapples, chili flakes and turmeric to dominate the taste.
You can add more spring onions to garnish and roasted cashew nuts (unsalted).
If you have raw cashew nuts be sure to cook it first prior starting cooking the pineapple fried rice.
Serve while its hot as a side dish or main dish. You can pair it with some tofu on the side.
For leftovers, be sure to keep in an airtight container and keep in the fridge and reheat again before eating.
From my research, there are people who should not consume Turmeric causing them to stomach upset or diarrhea.
If you have gluten allergen make sure to get gluten-free turmeric as others may contain wheat.
NutritionThis recipe can yield up to 5 servings with 168 calories per serving. Total Fat 0.3g | Saturated Fat 0g | Cholesterol 0mg | Sodium 310mg | Total Carbohydrate 38.9g | Dietary Fiber 2.8g | Total Sugars 16.5g | Protein 3.8g | Vitamin D 0mcg | Calcium 20mg | Iron 1mg | Potassium 143mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only. Adding cashews can increase calories by up to 200.