For some reason, fried rice has always sounded complicated. It’s not. The trick is to cook the rice the day before and refrigerate it overnight. It is much easier to stir-fry cold, day old rice. Trust me on this, and dive into this delicious, Thai inspired treat!
Ingredients (Serves 4 with leftovers)
1/4 cup vegetable oil, divided
2 cups Jasmine rice, cooked to package instructions and refrigerated overnight
1 cup diced, fresh pineapple
1 cup diced, cooked chicken
1/3 cup crushed peanuts
1/4 cup minced fresh mint leaves
For the sauce:
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon curry powder
1 teaspoon brown sugar
Step 1) Add half of the vegetable oil to a hot wok or skillet. Add half of the rice and stir-fry over medium high heat for 2-3 minutes. Keep the rice moving in the wok, or it will stick (a little bit of sticking is fine).
Step 2) Add half of the sauce to the wok and continue to stir-fry for another 2-3 minutes.
Step 3) Transfer rice to a serving dish, and top with half of the crushed peanuts and half of the minced mint.
Step 4) Repeat Steps 1 – 3 with the other half of your ingredients.