I’ve always been a rice eater, so there’s a hundred percent chance I am going to love this recipe I found on the Internet. I recently dined in a Thai restaurant and ordered their Chicken Thai Fried Rice. I definitely loved it, but it’s not that helpful if you’re in a diet like me.

Here’s something “healthy”  and delicious I found from ThaiFood.com.

Ingredients: (serves 2 to 4)

1 small can pineapple chunks, drained, OR 1 whole pineapple (see instructions below)

3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)

3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)

2 shallots, thinly sliced

3 cloves garlic, finely chopped or pressed

1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)

1 egg (vegans can omit)*

½ cup frozen peas

optional: 1 small carrot, grated (about 1/4 cup)

¼ cup raisins or currants

½ cup raw unsalted whole cashews

3 spring onions finely sliced

1/3 cup fresh coriander

Stir-fry sauce:

2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)

2 tsp. curry powder

Procedure:

* Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
* In a cup, stir the soy sauce/fish sauce together with the curry powder.
* Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
* Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
* Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
* Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
* Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
* To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander.