30-60 min4 peoplecanned pineapple chunks

Thai Pineapple Fried Rice

By The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

4 people

30-60 min

Medium

Recipe Details

Course: Dinner, Side Dish

Difficulty: Medium

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Thai

Diet: Dairy Free, Vegan

Yield: 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

This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.

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