Easy Thai Fried Rice


* 1/4 c. diced onion or scallions
* 2 T olive oil
* 1/2 c. diced pineapple
* 1/2 c. diced red or yellow pepper
* 1 1/2 T Panang curry paste
* 1 T tamarind
* 1 T fish sauce
*2 c. cooked brown rice spread onto a sheet pan & allowed to dry for a couple of hours at room temperature.
* 1/2 c. cashews (roasted)
* 1 scrambled egg
* lime & fresh cilantro to garnish


Sweat onions in olive oil.  Once translucent, add pineapple. (Turn up heat all the way so it doesn’t get watery.)  Allow to sautee.  Add peppers and sautee.  Remove the mixture from the pan, put into a bowl, and set aside.

DSC_1070    DSC_1076

The sauce!  In the same skillet, add curry paste, tamarind, fish sauce and 1 T olive oil.  Allow to come to a bubble to toast the curry.  Add dried brown rice on medium heat and stir fry to allow the rice to absorb the sauce and for the sauce to brown.

Add cashews, sauteed veggie mixture and the egg.  Toss gently in skillet until hot.  Serve with fresh cilantro or basil and lime wedge.  If you need to season, use soy sauce.  Delicious!!!