Thai-Style Pineapple-Coconut Fried Rice Recipe

About this recipe

A gluten-free, vegetarian dinner featuring fragrant coconut rice stir-fried with colorful vegetables, sweet pineapple, and a touch of curry spice. Perfect for those seeking a flavorful and wholesome meal solution.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Biona Organic Risotto Brown Rice
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Pack'D Organic Broccoli Florets
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Jalpur Crushed Red Chilli Pepper Flakes
• 400 Ml Coconut Merchant Organic Coconut Cream
• 290G Portland Mills Jamaican Curry Powder, 290G
• 100G Terre Exotique Winemaker'S Salt, 100G
• 1 L Ktc Sunflower Oil
• - Shayona Masala Cashews

Instructions

1. 1. Combine 1 1/2 cups brown rice with 2 cups water and 1 cup coconut cream in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the liquid is absorbed, about 30 to 35 minutes.
2. 2. Heat 1 tablespoon sunflower oil in a large skillet or wok over medium heat. Add 1 diced onion and sauté until golden, about 5 minutes.
3. 3. Add 2 cups broccoli florets, 1 diced red bell pepper, and 2 sliced carrots to the skillet. Increase the heat to medium-high and stir-fry for 3 to 4 minutes, until the vegetables are tender-crisp.
4. 4. Stir in 1 can of peeled organic tomatoes. Cook for another 2 minutes, allowing the tomatoes to soften slightly.
5. 5. Add the cooked rice to the skillet along with 1 tablespoon curry powder. Stir gently to combine all ingredients evenly.
6. 6. If desired, add up to 1/4 cup of the remaining coconut cream to moisten the mixture, but avoid making it soupy. Season with 1 teaspoon salt and a pinch of red pepper flakes.
7. 7. Serve immediately, garnished with 1/4 cup Shayona Masala Cashews for added crunch and flavor.