Thai Pineapple Fried Rice
Yield: 4
| prepHave all ingredients prepped and measured before starting | ||
| 1 1/2 teaspoons yellow curry powder | Mix sauce | Add sauce, cook 1–2 min; stir in cashews & serve |
| 1 1/2 tablespoons sugar, or sugar alternative | ||
| 1/2 teaspoon ground black or white pepper | ||
| 1 tablespoon lime juice or rice vinegar | ||
| 1 tablespoon fish sauce or vegan substitute | ||
| 2 tablespoons soy sauce or GF Liquid Aminos | ||
| 15 ml coconut, peanut or avocado oil | Fry garlic & chicken, 4–5 min | |
| 2 cloves garlic, roughly chopped | ||
| 8–10 oz / 225–280 g chicken breast, thinly sliced | ||
| 15 ml coconut, peanut or avocado oil | Stir-fry onion, pineapple & vegetables, 5–6 min | |
| 80 g onions, diced small | ||
| 165 g fresh pineapple, bite-sized pieces | ||
| 50 g red bell peppers, diced small | ||
| 40 g carrots, diced small | ||
| 30 g green onions, sliced small | ||
| 15 ml coconut, peanut or avocado oil | Stir-fry rice, scramble egg, return chicken & veggies | |
| 330 g cooked Jasmine rice, day-old | ||
| 2 eggs, lightly whisked | ||
| 45 g cashews, whole if possible | ||
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