Coconut Curried Fried Rice with Pineapple recipe

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Ingredients

3 tablespoons vegetable oil
¼ cup sliced shallots
2 cloves garlic, minced
2 tablespoons curry paste
1 cup chopped green beans
½ cup coconut milk
4 cups chilled cooked rice
1 cup diced fresh pineapple
1 cup diced tomato
1 teaspoon soy sauce, or to taste

Nutrition Info

203.2 calories
carbohydrate: 29.1 g
cholesterol: : -
fat: 8.5 g
fiber: 1.6 g
protein: 3.2 g
saturatedFat: 3.6 g
servingSize: -
sodium: 114.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic, cook until browned and fragrant, about 1 minute.

  2. Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans, cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.

  3. Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato, stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.

Recipe Yield

8 servings

Recipe Note

This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.

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