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Pina Colada Thai Fried Rice

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Ingredients

Adjust Servings:
1 cup basmati rice
1 teaspoon salt
1/2 cup newman own pineapple salsa
1/2 - 1 teaspoon red curry paste
4 teaspoons oil
2 large eggs, beaten
1 medium onion, chopped fine
1 garlic clove, minced
8 ounces boneless skinless chicken breasts, cut crosswise into 1/4 inch thick strips
1/2 cup unsweetened coconut milk
1 cup fresh pineapple chunk (about 1/4 pineapple, chopped)
2/3 cup chopped fresh basil

Nutritional information

398.9
Calories
136 g
Calories From Fat
15.2 g
Total Fat
7.3 g
Saturated Fat
138.6 mg
Cholesterol
661.8 mg
Sodium
45 g
Carbs
2.8 g
Dietary Fiber
5.4 g
Sugars
21.2 g
Protein
239g
Serving Size

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Pina Colada Thai Fried Rice

Features:
    Cuisine:

    Delicious Echo just delicious. This Thai fried rice is the bomb. I love the addition of the pineapple salsa, I'd never tired it before in rice. I followed your recipe but made my own coconut milk and added minced fresh ginger and some leftover jumbo shrimp to the dish. Thai is my favourite cusine and I love red curry, so this dish was screaming out my name. Thanks for sharing this tasty tasty treat, which I will be enjoying often...kudos

    • 180 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pina Colada Thai Fried Rice, Came across this at the Newman’s Own website Chicken and pineapple salsa and red curry paste–three of my favorites together! They say if necessary you can substitute 1 tsp curry powder plus 1 tsp chili powder for the red curry paste in the recipe Don’t mistake cream of coconut for unsweetened coconut milk Cooking time is time to both cook and chill rice (although I would make the rice in a rice cooker rather than on the stove and omit the salt) , Delicious Echo just delicious This Thai fried rice is the bomb I love the addition of the pineapple salsa, I’d never tired it before in rice I followed your recipe but made my own coconut milk and added minced fresh ginger and some leftover jumbo shrimp to the dish Thai is my favourite cusine and I love red curry, so this dish was screaming out my name Thanks for sharing this tasty tasty treat, which I will be enjoying often kudos, Wonderful fusion of ingredients Sweet and spicy, but not too spicy used a peach, pinapple, chipotle salsa and lite coconut milk Very tasty and quick use for leftover rice


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    Steps

    1
    Done

    In 2-Quart Saucepan, Bring 2 Cups Water to a Boil; Add Rice and Salt.

    2
    Done

    Reduce Heat to Low; Cover and Simmer 18 Minutes.

    3
    Done

    Chill in 1-Quart Covered Bowl at Least 2 Hours Until Cold.

    4
    Done

    Whisk Pineapple Salsa and Red Curry Paste Together Until Smooth.

    5
    Done

    in Nonstick 12-Inch Skillet, Heat 1 Teaspoon Oil Over Medium Heat.

    6
    Done

    Add Eggs and Scramble; Remove from Skillet and Set Aside.

    7
    Done

    in Same Skillet, Heat 1 Tablespoon Vegetable Oil Over Medium Heat.

    8
    Done

    Add Onion and Cook, Stirring Occasionally, Until Golden and Tender.

    9
    Done

    Add Garlic and Cook, Stirring, 1 Minute.

    10
    Done

    Increase Heat to Medium-High; Add Chicken and Cook 4-5 Minutes Until Golden and Cooked Through.

    11
    Done

    Add Chilled Rice, Coconut Milk and Salsa Mixture to Skillet and Mix Well.

    12
    Done

    Add Pineapple Cubes, Scrambled Eggs and 1/3 Cup Basil, Tossing to Mix Well.

    13
    Done

    to Serve, Remove Skillet from Heat; Spoon Contents Into a Serving Bowl; Garnish With Remaining Basil.

    Avatar Of Ella Taylor

    Ella Taylor

    Dessert diva specializing in elegant and delightful sweet treats.

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