Thai-Style Pineapple Fried Rice Recipe | 20-Min Chinese Street Food

菠萝炒饭

Thai-Style Pineapple Fried Rice Recipe | 20-Min Chinese Street Food — CantoneseSouthern China (Thailand-influenced) home cooking.

Ingredients

• day-old cold cooked rice
• fresh pineapple, cut into 1 cm chunks (or canned, well drained)
• raw shrimp, peeled & deveined
• eggs, beaten
• raw cashew halves
• golden raisins
• red onion, finely diced
• garlic, minced
• yellow curry powder
• fish sauce
• light soy sauce
• neutral oil
• white sugar

Instructions

1. Dry-toast the cashews in a dry pan over medium heat, shaking occasionally, until golden and fragrant — about 3 minutes. Remove and set aside. This step is non-negotiable for crunch. (Cashews turn light golden and release a nutty aroma)
2. Heat 1 tbsp oil over medium-high. Add beaten eggs, scramble until just set (soft curds), about 30 seconds. Remove to plate. (Eggs are soft curds, still glossy)
3. Add remaining 1 tbsp oil. Toss in onion and garlic. Stir-fry 30 seconds until onion softens and becomes fragrant. (Onion turns translucent at edges; garlic sizzles)
4. Add curry powder to the empty side of the wok, let it sizzle 10 seconds to bloom the spices, then fold into the onion. (Blooming releases the essential oils in the curry.) (Curry powder darkens slightly and releases intense golden aroma)
5. Add cold rice, breaking up clumps. Press and toss until rice is evenly golden from the curry — about 2 minutes. (Rice transforms from white to a uniform golden-yellow)
6. Add fish sauce, soy sauce, and sugar. Toss to combine. Add the pineapple chunks and raisins — toss gently so pineapple doesn't break apart. (Sauce coats rice glossy; pineapple warm but holding shape)
7. Fold in the scrambled eggs and half the cashews. Toss once more. Serve topped with remaining cashews and a pineapple wedge if you have one. (Rice golden, pineapple bright, cashews scattered on top)