This easy Thai pineapple fried rice recipe is gluten-free, vegan and bursting with delicious sweet, sour, spicy and savory flavors! A delicious curry rice pan with a tropical oriental flair that can be prepared in just 30 minutes! You can find out which ingredients you need and how to prepare this delicious dish in this blog. Our chef Michi shows you how to proceed in his recipe video. Have fun cooking it!
Ingredients (4 portions):
1 fresh pineapple
1-2 tbsp coconut oil
1 red onion
1 tbsp fresh ginger (grated)
1 carrot (peeled and diced)
1 bell bell pepper (deseeded and diced)
1 tsp curry powder
½ tsp turmeric
2 tbsp soy sauce
80g peas
80g corn
3 spring onions
½ tsp salt
½ tsp pepper
Ingredients for garnish:
70g cashew nuts
2 tbsp sesame seeds
Fresh parsley
Preparation:
- First cook the rice, following the instructions on the packet
- For the pineapple boats: Halve the pineapple with a sharp knife, cut the flesh crosswise and carefully hollow out the pineapple
- Heat the coconut oil in a pan, add the onions, garlic and ginger and fry everything for approx. 2 minutes
- Then add the carrots and peppers and fry the ingredients for a further 3 minutes
- Then stir in the cooked rice, pineapple cubes, curry powder, a little turmeric and soy sauce and fry for a further 2 minutes
- Add the peas, sweetcorn and spring onions and season with salt and pepper to taste
- Finally, briefly fry the cashew nuts without adding any oil
- Now arrange the rice in the pineapple boats and then garnish with the cashew nuts, a few sesame seeds and parsley
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Enjoy the taste!
This recipe is ideal for preparing and following up your juice cleanse. It can also be integrated into a healthy and balanced diet.
Nutritional values (per portion):
411.9 kcal
75g carbohydrates
10.5g protein
9,3g fat
Recipe video: