Thai Pineapple Fried Rice

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Thai Pineapple Fried Rice
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Vegan
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["MAKE IT GLUTEN-FREE: Use the Tamari Sauce instead of Soy Sauce (make sure the label says Gluten-Free)"]
cuisine icon Keywords
30-60 min, 4 people, canned pineapple chunks, cashews, contributed, cook 20 min, corn oil, curry powder, dairy free, dinner, finely chopped onion, finely chopped scallions, fresh basil leaves, green thai chiles, ground turmeric, instant pot rice, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, kosher salt, medium, prep 10 min, pressure cook, pressure cooker recipes, rice, rice recipe, sauté, side dish, soy sauce, steamed short-grain white rice, thai, vegan, vegan recipes, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 people
Ingredients
  • 1 tablespoon corn oil
  • 3 tablespoons cashews
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped scallions
  • 2 green Thai chiles
  • 1 cup canned pineapple chunks
  • 4 tbsp fresh basil leaves
  • 1/2 tsp curry powder
  • 1/4 tsp ground turmeric
  • 2 tsp soy sauce
  • 1 tsp kosher salt
  • 1 cup steamed short-grain white rice
  • 1 1/4 cups Water
Instructions
  • Strong> Sauté the vegetables and pineapple. Select Sauté,, and pour in the oil. Once hot, add the cashews and stir for 1 minute. Add the onion, scallions, and chiles, and Sauté for 3 to 4 minutes, until the onion is translucent. Mix in the pineapple, 2 tablespoons of basil, and the curry powder, turmeric, soy sauce, and salt. Add the rice and water, and mix again.
  • Pressure cook the rice. Lock the lid into place. SelectPressure Cook or Manual, and adjust the pressure to Highand the time to 3 minutes. Make sure the steam release knobis in the Sealed position. After cooking, naturally release thepressure for 3 minutes, then quick release any remainingpressure. Unlock and remove the lid. Let the rice cool for15 minutes. Using a fork, fluff the rice. Serve hot
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