Thai Pineapple Rice - Vegetarian

Thai food has always been a favorite. More so for me because it has a good vegetarian spread. I ate this rice many years ago and just loved the flavours. Finally, one day I searched the net, read many recipes, wrote my vegetarian version of it and tried it out. 

Though the recipe looks long and complicated, it is quite easy to make. Once you have set out your ingredients, it gets made quite fast.

You need:

• 1.5 cups fresh pineapple chunks
• 3 cups cooked rice
• 2 medium size onions, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 to 3/4 tsp chillie flakes
• 1/2 cup frozen peas
• 1 small carrot, grated
• 1/4 cup raisins
• 1/2 cup roasted unsalted whole cashews
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander chopped
• 3 tbsp oil

For the Sauce:

• 3 tbsp soy sauce
• 2 tsp curry powder - I used Everest - Kitchen King Masala
• 1/2 tsp. sugar

Steps:

• In a cup, stir the soy sauce together with the curry powder and sugar.

• In a large wok, take 3 tbsp oil and heat. Add onions, garlic, and chili. Stir fry until fragrant for 1 minute.
• Add the carrot and peas. Stir for about 2 minutes.

• Now add the rice, pineapple chunks, raisins and cashews. Season with salt.
• Slowly add the sauce over it and gently stir-fry to combine over medium-high to high heat for about 5 to 8 minutes.
• Check salt / soy sauce and adjust.
• Garnish with spring onion greens and coriander leaves.
• Serve hot.

Notes:

• Old cooked rice is best. If you are cooking fresh rice, spread it out on a large plate to cool. That keeps the grains separate.
• I cut the pineapple to small pieces as I like a piece of pineapple with every spoonful of the rice.
• I also chop the cashew-nuts to small pieces for the same reason.
• Season with salt carefully as the soy sauce is also salty.
• I usually take a small portion of the rice separately before adding the sauce. I then add a tiny amount of the sauce in it just for flavour so that my kids do not find the pineapple rice spicy.