PINEAPPLE THAI RICE

By jarren

Ingredients

• 1 cup long-grain rice 250 mL
• 2 tbsp chopped fresh coriander 25 mL
• 1 tbsp soy sauce 15 mL
• 1 tbsp fish sauce 15 mL
• 1 tbsp rice wine vinegar 15 mL
• 1 tsp granulated sugar 5 mL
• 1/2 tsp chili paste or dash hot pepper sauce 2 mL
• 1 tsp vegetable oil 5 mL
• 1 onion, slivered 1
• 1 clove garlic, minced 1
• 1 cup snow peas, halved 250 mL
• 1 cup bean sprouts 250 mL
• 1 cup Pineapple pieces 250 mL
• 1/4 cup Shredded carrots 50 mL
• 2 tbsp Chopped green onion 25 mL
• 1/4 cup Chopped cashews 50 mL
• 2 tbsp Lime juice 25 mL

Details

Servings 4

Preparation

Step 1

In saucepan, cook rice in 2 cups (500 mL) boiling water for 20 minutes or until tender. Whisk together coriander, soy and fish sauces, vinegar, 1 tbsp (15 mL) water, sugar and chili paste. In skillet, heat oil over medium-high heat; cook onion and garlic, stirring, for 4 minutes. Stir in snow peas and bean sprouts; cook, stirring, for 3 minutes. Stir in soy sauce mixture. Stir in rice; cook, stirring, for 2 minutes. Stir in pineapple, carrots, onion, cashews and lime juice; heat through.