Sweet Thai Pineapple Fried Rice
This sweet, salty, tangy recipe by chef Charity Morgan is a great way to use up leftover rice. And it is sure to become a family favorite. Credit: Chef Charity Morgan
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at genv.org.
Cooking tools:
- Mandoline
- Wok
- Stove
- Mason jar
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 Tablespoon Avocado Oil
- 1 Onion (Thinly Sliced)
- 3 Garlic Cloves (Minced)
- 3 Carrots (Grated or Shredded on a mandolin)
- 2 Tablespoons Yellow Curry Powder
- 3 Tablespoons No-Fish Sauce (Vegan Fish Sauce)
- 3 Tablespoons Coconut Aminos
- 3 Tablespoons Soy Sauce
- 1 Lime (Juiced)
- 2 Cups Pineapple cut into small pieces (about 1/2 inch)
- 4 Green Onions (sliced thin)
- 1 Bunch of Cilantro (roughly chopped- Save some for garnish)
- 1 Cup Thai Basil Thinly Sliced (Optional)
- 4 Cups of Day Old White Rice (refrigerated)
- Salt
- Pepper
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