Thai-Style sweet and spicy fried rice. A Healthy and quick vegetarian weeknight dinner!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Servings: 2
Ingredients
2tbspcoconut oil and quality cooking olive oil, half and half
2eggsbeaten
3clovesgarlicminced
1large red bell pepperdiced
1cupsfresh pineapplechopped
2-3green onionschopped
coupleofKaffir lime leaves
½cupunsalted cashews chopped raw
2cupscooked ricepreferably short-grain
1tablespoonreduced-sodium soy sauce or tamarioptional
2teaspoonssriracha or any chilli garlic sause
1lime
chilli / red pepper flakes to taste
salt & pepper to taste
corriander for garnishing
Instructions
1/- Heat 1tsp oil in a large wok or non-stick frying pan over medium heat. Pour in the eggs and 1 clove minced garlic stir fry, until the eggs are scrambled, add chilli flakes or red peper flakes if cooking for kids. Transfer the eggs to an empty bowl. Wipe out the pan if necessary with a paper towel.
2/- Add remaining oil and coconut oil to the pan and add the pineapple, red pepper and remaning garlic. stir fry, until starting to caramelized on the edges, about 3 to 5 minutes. Then add the green onions and Kaffir lime leaves(can subsitute it with lime zest). Transfer the contents of the pan to your bowl of eggs.
3/- Reduce the heat to low and add the cashews and cook for 30 second to a minute, stirring constantly. Pour the contents of the bowl back into the pan with the cooked rice and stir to combine. increase the heat to high and stir fry until the contents are warmed through and started to sizzle. about 3 minutes.
4/- Add chopped coriander, salt , pepper , soya sauce or tamari (optional) and chili garlic sauce (optional if you cooking for kids), to taste. Squeeze a tsp lime juice and stir to combine. Taste and adjust the seasoning.
5/- Transfer the rice to individual serving bowls and garnish each bowl with a lime wedge and corriander.
6/- Serve it hot on its own or with Thai peanut dipping sauce, cucumber salad and chicken satay.