Homemade Pineapple Fried Rice

Ingredients

• 1-1/2 cup Jasmine rice
• 1-1/2 cup water
• 2 tbsp vegetable oil
• 1 tbsp curry powder
• 1/2 cup roasted whole cashews
• 2 red Thai chill / sliced thinly
• 3 garlic cloves, finely minced
• 1/2 onion, finely chopped
• 1/2 red bell peppers, diced
• 1/2 cup peas, frozen
• 1-1/2 cups pineapple pieces, fresh or canned drained
• 1/2 cup green onion, sliced
• 1-1/2 tbsp soy sauce

• Instructions

  1. First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
  2. Next, add the rice and water to an Instant Pot. When ready, close the lid, turn the venting knob to the sealing position and pressure cook at high pressure for 3 minutes.
  3. When the timer goes off, allow a natural release of pressure for 10 minutes.
  4. After 10 minutes, turn the venting knob to the venting position to release the remaining pressure and then carefully open the lid.
  5. Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
  6. When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
  7. Next, heat oil in a wok or large nonstick skillet over high heat.
  8. Add garlic, Thai red chili, and onion and then cook for 1 minute.
  9. Next, add in the bell pepper and cook for another 1 minute.
  10. After a minute, add peas and give it a stir.
  11. Next, add the pineapple, rice, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
  12. Finally, stir through green onions then serve in a bowl!

   

  Stove Top Instructions

  1. First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Once rinsed, pour out the milky water and continue to rinse until water is clear, which will take about 4 to 5 times. When done, make sure to drain it well.
  2. Once rinsed, follow the instructions for cooking rice found on the packaging. It is generally a 1 to 1-1/2 ratio of water to rice when cooking on the stove top.
  3. Next, use a fork to fluff the rice, then spread the rice on a baking sheet pan and pop it in the refrigerator or freezer to cool for a few minutes till you prep the veggies.
  4. When the rice is cooling, stir the soy sauce together with the curry powder in a small bowl and then set aside.
  5. Next, heat oil in a wok or large nonstick skillet over high heat.
  6. Add garlic, Thai red chili, and onion and then cook for 1 minute.
  7. Next, add in the bell pepper and cook for another 1 minute.
  8. After a minute, add peas and give it a stir.
  9. Next, add rice, pineapple chunks, cashews, and sauce. Cook, stirring constantly, for about 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.
  10. Finally, stir through green onions then serve in a bowl!