For as long as I can remember, I have been obsessed with eating sweet and savory simultaneously. Most people eat dessert after meals, but I have always eaten dessert with my meals. Of course, over the years that dessert became healthier (God, I miss my 18 year old metabolism). But, I’ve always loved combining sweet and salty flavors. Which is why I love this Thai and Hawaiian inspired Pineapple Fried Rice so much! I added red curry paste in the sauce after I saw Lisa Lin (follow her on Instagram if you love Asian food) do it. It really does pack in such a bold flavor. Red curry paste itself is a combination of Thai chili, lemon grass, cumin, coriander, and galangal, among other spices and herbs. It really does complement the dish so beautifully. I also used a chili garlic sauce that I got at an Asian supermarket, but if you do not have access to an Asian supermarket, I know that the Sriracha brand has one that also works great and is probably more easily available.
Sidenote—The frozen pineapple I used from Trader Joes literally tastes like sour candy. If you have a massive sweet tooth like I do, try it out. Great for snacking on a hot summer day 🙂
What you’ll need:
- 2 Cups brown rice (a day old works best)
- 2 Eggs (whisked in a bowl)
- 1 Shallot finely chopped (or onion)
- 1/2 Cup scallion sliced
- 3 Cloves of garlic grated or finely chopped
- 1.5 Teaspoon of ginger grated
- 1/2 Cup green olives sliced
- 1/2 Red bell pepper diced
- 1 Cup corn (I used frozen)
- 1 Cup chopped pineapple (I used frozen)
- 1 Cup Broccoli Slaw Mix (essentially chopped broccoli and carrot mix from Trader Joes. You can substitute this for cabbage if you’d like)
- 2 Tablespoon sesame oil
For the sauce, combine all the following ingredients in a small bowl and mix thoroughly:
- 1 Tablespoon red curry paste
- 1 Tablespoon chili garlic sauce (or sriracha)
- 1 Tablespoons honey (you can substitute brown sugar)
- 2 Teaspoons rice vinegar
- 2 Tablespoons soy sauce
- 2 Teaspoons sesame oil
- Pepper to taste
- Garnish with toasted cashews (optional)
How to put it together:
- Heat some oil in a skillet over medium heat. Pour whisked eggs in and stir frequently until the eggs are soft scrambled. This should take around 30 seconds to 1 minute. Once fully scrambled, transfer the eggs to an empty bowl.
- In the same skillet, heat a Tbsp of sesame oil. Once hot, throw in the red bell pepper, pineapple, green olives, corn, and broccoli slaw. Cook for about 7-10 minutes, until pineapple starts to char. Transfer veggies to another bowl.
- In the same skillet, heat a Tbsp of sesame oil and add garlic, ginger, and chopped shallots. Stir constantly until golden brown and fragrant. Add rice to the skillet (make sure the rice is a day old and cold, otherwise your fried rice will be extremely soggy and overcooked). Cook mixture on high heat for about 4-5 mins, allowing rice to crisp and brown from the bottom. Be sure to stir once the rice begins to crisp.
- Stir in the sauce and mix well so that the rice is well coated. Cook on medium-high heat for 1-2 mins.
- Add in all the veggies along with the scallions and cook on medium heat for an additional 2-3 mins.
- Finally, stir in the egg and cook for an additional minute.
- Plate fried rice and garnish with additional chopped scallions, toasted cashews, and a lemon wedge.
I hope you enjoy this as much as I did! Thank you for the love and if you do end up trying it, feel free to share your pictures with me on Instagram @kavitaarjungi.