Flavorsome Musings

From the kitchen to the soul, discovering ‘Ikigai’ through the art of cooking.

Cooking Thai food is my sanctuary. The mindfulness required in cooking Thai food helps disconnect from the chaos of the world and reconnect with the inner self. The commitment to using fresh herbs and ingredients adds a level of authenticity and purity that’s unrivaled. Simple ingredients come together to create such elegant complex flavors! If Thai cuisine were a symphony, Thai Fried Rice would be its most melodious note. It’s the cuisine that epitomizes the balance of flavors, textures, and traditions that makes Thai food so remarkable. 

As we transition from admiration to creation, it’s time to roll up our sleeves and dive into the art of making my favorite variant of Thai Fried Rice or ‘Khao phat’, Thai Pineapple Fried Rice. The allure of this variation lies in its harmonious blend of sweet, savory, sour, and spicy flavors, a symphony that dances on taste buds with every bite. 

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

2

CUISINE

Thai

Recipe Essentials

  • 2 cups Jasmine rice, cooked and chilled
  • 220-250g boneless chicken, thinly sliced 
  • 1 teaspoon Curry powder
  • ¼ tsp white pepper
  • 1.5 teaspoon palm sugar, can be substituted with regular, brown or honey
  • Half teaspoon table salt
  • 2 teaspoon dark soy sauce
  • 1.5 teaspoon fish sauce, can be adjusted according to taste
  • 1.5 tablespoon oil, use any neutral oil
  • 2 eggs, whisked
  • 3 Garlic cloves, crushed with bird’s eye chili as per taste
  • 1/2 onion, finely chopped
  • 1 small carrot, peeled and julienned
  • 1/2 Red Bell pepper, diced
  • 1/3 cup Green peas
  • 1 cup fresh pineapple (cut into bite sized pieces)
  • ½ cup roasted unsalted cashews
  • 2 tablespoon raisins
  • 3 green onions(scallions), finely chopped
  • Cucumber, Cilantro and lemon slices for serving (optional)

Directions

  • Marinate the chicken in 1/2 teaspoon each of soy sauce and fish sauce.
  • Make a sauce mix by combining the remaining soy sauce, fish sauce, sugar. Combine curry powder, white pepper and salt to create a spice mix.
  • Add the crushed garlic-chili mix to the oil followed by chicken. Add in the onion, carrot, peas and sauté. In a minute, mix in the bell pepper and pineapple. Sauté in high heat so that the pineapple caramelizes a bit.
  • Make some space in the middle of the wok by push ingredients to the sides and add the egg. Allow to set for a minute and then stir-fry to combine.
  • Add the rice, curry powder spice mix and sauce mix. Stir-fry until well combined.
  • Add the scallions, cashews and raisins and give it a good stir.
  • Serve with Cucumber, Lemon slices and Cilantro . 

Flavorful Footnotes

  • I cannot emphasize enough the need to use fresh pineapple instead of the canned ones as using fresh lets you control the sweetness of the dish. For sure canned pineapple can be used as a substitute if fresh ones aren’t handy. But if you do use a fresh one, you can totally use the carved out pineapple shell as a bowl for serving the fried rice to score some aesthetic points !
  • Any alternate proteins like shrimp, turkey or pork can be used instead of chicken. 
  • Vegetarian/Vegan versions can use Tofu, Mushrooms and any other vegetables of choice.
  • Shrimp paste is traditionally used many a times along with the sauces mentioned here for an additional depth of flavor . I rarely use them in mine as it has a distinct flavor profile and might not suit everyone’s taste buds. If you do use, be extra careful about the amount. Some versions have oyster sauce added to the sauce mix as well ! Experiment and find your fix!
  • Make sure to use cooked and chilled rice as freshly cooked rice makes lumpy and soggy fried rice.

As I savor the Thai-inspired creation, I’m reminded that ‘Ikigai’ can be found in the most unexpected places, and a part of mine happens to be in the heart of Thai cuisine.