Thai Pineapple Fried Rice

These days, with a little baby at home, I tend to choose simple and quick recipes to prepare (my pots could tell you some really long stories about ‘one pot recipes’
🙂 ).

This Thai Pineapple Fried Rice fits the bill just perfectly. It is ready in less then 30 minutes, it is flavorful, healthy and offers just the right hint of warmth from chili.

Not only it is great to serve for lunch or dinner, it could actually make a lovely and hearty breakfast too.

Here’s how it’s all done…

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).

Add one tablespoon of oil to the pan and add the pineapple, red pepper and green onions.

Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste.

Squeeze the juice of 1/4 of a lemon over the dish and stir to combine. Season to taste with salt.

Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.

Enjoy!

With love,
Petra

This recipe was inspired by cookieandkate.com.