Chinese New Year, Festive Cooking, Recipes, Rice/ Congee, Thai Cuisine

Thai Style Pineapple Fried Rice Recipe

Hello my dear readers, did you had an enjoyable Chinese New Year so far? There isn’t any huge or massive CNY celebrations in NZ. However, there was a CNY event where there’s lion dances and CNY goodies for sale.

In order to get myself into the CNY atmosphere, I always make an effort to bake some classic CNY cookies and also putting up some CNY decorations at home. Part of my decorations consists of some fresh fruits that includes my must have fruits, the pomelo and pineapple. In the Malaysian Chinese tradition, pineapples 🍍 are considered an auspicious fruits which bring luck and prosperity as it is known as “ong lai” in the hokkien dialect. “Ong” means luck or prosperity and “lai” means coming. Therefore “ong lai” is deemed as “luck or prosperity arriving your way”.

Since pineapples are deemed as auspicious fruit, they became the must have fruits for the Hokkien to provide for prayers during the first day of CNY, which happened right after midnight of CNY eve and on the eighth day of CNY (拜天公).

So do you have any pineapple around that you aren’t sure what to do with it? I have an idea for you! Does Thai style pineapple fried rice sounds interesting to you? This is what I made with half of my pineapple.

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

 


INGREDIENTS 

Serves 5 – 6

2 cups cooked rice, overnight
1/2 fresh pineapple
2 eggs
1 large block firm tofu

2 – 3 shallots
3 – 4 cloves garlic
4 – 5 large cabbage leaves, OPTIONAL
1 cup frozen vegetables, OPTIONAL

200g chicken breast
1 1/2 tsp corn starch
1 tsp fish sauce

1/2 tsp turmeric powder
1 tsp curry powder
Fish sauce, to taste

Coriander, to garnish

1. Dice the chicken breast and fresh pineapple into small cubes.

*If you don’t have fresh pineapples, you can substitute it with canned pineapples.

2. Finely chop and dice shallots, garlic and coriander.

3. Finely cut the cabbage.

4. Cut the firm tofu into small cubes too.

5. Marinate the cubed chicken breast with corn starch and fish sauce.

6. Heat up a wok with some cooking oil. Add in the chopped shallots and sauté until soften.

7. Then add in the chopped garlic and sauté until fragrant.

8. Add in the marinated cubed chicken breast, and fry until they turn white.

9. Next, add in the sliced cabbage and stir fry until they are soften.

10. Add in overnight rice, turmeric powder and curry powder. Mix them well.

11. Pour in the beaten eggs, and mix well until it’s cooked. Then season it with fish sauce to taste.

12. Lastly, add in the frozen vegetables, diced pineapples and firm tofu. Quickly mix it well and serve it immediately.

13. Garnish it with some chopped coriander before serving.

Thai Style Pineapple Fried Rice Recipe

  • Servings: 5-6
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 cups cooked rice, overnight
  • 1/2 fresh pineapple
  • 2 eggs
  • 1 large block firm tofu
  • 2 – 3 shallots
  • 3 – 4 cloves garlic
  • 4 – 5 large cabbage leaves, OPTIONAL
  • 1 cup frozen vegetables, OPTIONAL
  • 200g chicken breast
  • 1 1/2 tsp corn starch
  • 1 tsp fish sauce
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • Fish sauce, to taste
  • Coriander, to garnish

Directions

  1. Dice the chicken breast and fresh pineapple into small cubes.
  2. Finely chop and dice shallots, garlic and coriander.
  3. Finely cut the cabbage.
  4. Cut the firm tofu into small cubes too.
  5. Marinate the cubed chicken breast with corn starch and fish sauce.
  6. Heat up a wok with some cooking oil. Add in the chopped shallots and sauté until soften.
  7. Then add in the chopped garlic and sauté until fragrant.
  8. Add in the marinated cubed chicken breast, and fry until they turn white.
  9. Next, add in the sliced cabbage and stir fry until they are soften.
  10. Add in overnight rice, turmeric powder and curry powder. Mix them well.
  11. Pour in the beaten eggs, and mix well until it’s cooked. Then season it with fish sauce to taste.
  12. Lastly, add in the frozen vegetables, diced pineapples and firm tofu. Quickly mix it well and serve it immediately.

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