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Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by KeelyMarie.com

 

What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

 

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Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

https://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at http://www.keelymarie.com

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Red Curried Vegetable Tomato Soup ::: The Food Matters Project

This post has to be quick, I am currently doing two jobs at my company and March has been manic! The great news is that I will be taking on a new position in April…more to come there soon.

I love soup, but I rarely make it at home. Strange because I almost always order it at restaurants.

This curried soup recipe from the Food Matter Project was unknown for me. I have never had soup with curry flavors nor have I cooked with coconut milk before. The flavors end up mixing really well. Spicy, sweet, bold, and hearty…this soup will be going into the favorite soups file.

The full recipe can be found here at Eats Well With Others by Joanne and on page 107 of The Food Matter’s Cookbook.

For my version I added an extra jalapeño because I love very spicy soup, 3 stalks of celery, an extra carrot, and used red curry powder.

* I have a lot left over,  so I plan to try the poached egg version where you crack  an egg in the gently boiling soup and then serve.

::: the onion, jalapeño, celery, garlic, and ginger sautéing in dutch oven :::

Red Curried Vegetable Tomato Soup     serves 4-6

  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1 tablespoon cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 jalapeno peppers, minced
  • 2 tbsp red curry powder
  • 1 tsp cumin
  • big pinch of sugar
  • salt and pepper
  • 2 potatoes, peeled and chopped
  • 2 carrot, chopped
  • 3 stalks of celery, chopped
  • salt and black pepper
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 28 oz can diced tomatoes
  • 1 small cauliflower, cored and roughly chopped
  • 4 hard boiled eggs, roughly chopped, for garnish or opt to poach the eggs in the soup
  • 1/4 cup chopped fresh cilantro, for garnish

Put the oil in a large pot or dutch oven over medium-high heat. When it is hot add the onion, garlic, ginger, and jalapeno. Cook, stirring occasionally, until softened 3-5 minutes. Stir in the curry powder, cumin, and sugar. Cook and stir until the spices become fragrant, 1-2 minutes.

Add the potatoes, carrots, and celery and sprinkle with salt and pepper. Cook, stirring for a minute or 2 then add the vegetable broth, coconut milk, and tomatoes with their liquid. Bring to a boil, then lower the heat so the mixture gently bubbles.  Cook, stirring once in a while, 20 minutes.

Add the cauliflower and adjust the heat to the mixture bubbles gently again. Cook until all the vegetable are very tender about 15 minutes more.

The soup will refrigerate great for 3-4 days and you can also freeze it to re-heat later.

optional: Serve with chopped hard boiled eggs and cilantro.

 

And to see some creative renditions of the original recipe head here to where the other Food Matter’s Project members posted their recipes.

::: keelymarie :::