Rice is so versatile and can be cooked for any meal in the day in Thailand. It doesn’t need to be plain all the time (although plain jasmine rice is amazing!), it can be thrown into a wok for a quick stir fry that is full of flavour. Also, this is the perfect dish for any leftover rice that can be turned into a side dish or light meal.
For this vegan Thai stir-fried dish, we are going to cook with pineapple, peas and carrot. As mentioned before, it is the perfect dish for leftover rice. Using a day old and cold rice is what you need for this but if you need to make more fresh rice, it is best if you left it to dry out and cool off before stir-frying. This is because freshly made rice will become sticky when it's being constantly turned in the wok, by using cold rice, the grains can easily separate and be coated with all the flavours!
How to cut pineapple bowls
Making this pineapple stir-fried rice dish you can utilise the whole pineapple by turn the outside into a bowl and the inside for cooking. Cutting the prickly fruit can be tricky, but today i will share a few tips with you on how to cut a pineapple bowl easily. First, cut the pineapple lengthwise from top to bottom. Cutting through the leaves is the hardest part as they are all going in different directions, but once you get to the top of the fruit it becomes much easier to slice down to the bottom.
Now you have your two halves, put them down on the counter and see if they can balance on its own without rolling. If you find that it is rolling, get a peeler and shave off a thin layer of the skin on the outside to form a flat surface. Next cut along and 1cm inside of the exterior edges, cutting a circular or rectangular shape. Cut up the interior shape of the pineapple into cubes and scoop out the pineapple with a spoon and put to one side. Once that is done, you will have fresh pineapple for cooking and two pineapple boats for serving for the ultimate tropical dinner vibe!
How to make Vegan Thai Stir-fried Rice
If you already have leftover rice and are choosing not to make pineapple boats, this recipe has little to no preparation. All you have to do is cut the onions, carrots and pineapple into small cubes and you’re already halfway done! In this recipe, I’m cooking with a small amount of our yellow curry paste for some extra added seasoning, overall it won’t taste like curry but the flavours of chillies and turmeric will come through nicely. So, if you are cooking with curry paste like me, you will have to start by frying it for a couple of minutes in oil with garlic and onions.
Next, add the diced carrots and cook for a further few minutes before adding the pineapple cubes, peas, sugar and seasoning sauce. The seasoning sauce we are using today is golden mountain Thai seasoning sauce with is mainly made of fermented soya beans and salt. It is vegan and has a similar taste to light soya sauce but a deeper and slightly salter flavour. Once those ingredients are added and stir-fried together, add the rice and constantly stir for a further 5 minutes until the rice is hot and the ingredients are cooked. Serve up in a bowl or in your creative pineapple boats and garnish with chillies, spring onion and a squeeze of fresh lime juice!
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Vegan Thai stir-fried rice
cooked with pineapple, carrots, peas and cashew nuts. Serve in a fresh pineapple bowl. Recipes by Mae JumVegan Thai Stir Fried Rice
Stir-fried rice full of flavours, served in a fresh pineapple bowl
- 350 g Jasmine Rice (Cooked and cold)
- 160 g Pineapple (Diced)
- 70 g Peas
- 60 g Carrot (Diced)
- 1 Small Onion (Diced)
- 1 Garlic Clove
- 2 tbsp Thai Seasoning Sauce
- 1 tsp Mae Jum Thai Yellow Curry Paste (Optional)
- 1 tbsp Sugar
- Cashew Nuts (Handful)
- Spring Onion (Green ends for garnish)
Preparation
If using fresh whole pineapple, cut pineapple in half from top to bottom. Cut a circular shape 1 cm away from the outside and scoop out the inside of the pineapple. Repeat on the other side to create 2 pineapple bowls.
Peel and dice carrots and onions
Cooking Method
Heat oil in a wok on med/high heat, and stir fry onions, garlic and curry paste (optional) for 2 minutes
Add carrots and cook for a further 2-3 minutes
Add pineapple, peas, cashew nuts, sugar and seasoning sauce and quickly stir fry before adding rice. Stir fry together for 5 minutes. Continuously stirring to cover the rice with seasoning sauce, add more sauce if needed
Once cooked, serve in pineapple bowls and garnish with green spring onion slices
