Thai Pineapple Fried Rice


  • 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
  • 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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