Tropical Fried Rice by Braised in a Kithcen: Jasmine rice cooked in coconut milk and then stir fried with chicken, shrimp, pineapple, tomatoes, and toasted cashews is a sure winner!#tropical #friedrice #recipe #dinner #weeknight #stirfry #Asian #Thai #dinner #shrimp #chicken #glutenfree
Course: Main Course
Keyword: 1 hour or less, Asian, chicken, coconut milk, gluten-free, make ahead, pineapple, rice, shrimp, Thai, vegan, vegetarian, weeknight
1tChinese 5 spice
1craw shrimpabout 12 to 14 shrimp, peeled and deveined
2cfresh pineapplechopped, about 1 pineapple
1/4cscallions OR cilantroroughly chopped
In a large pot heat coconut milk over high to bring to a boil. Add jasmine rice and immediately turn down heat to low. Simmer, covered, for 10 to 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
In a large skillet heat the coconut oil over medium-high heat. Sprinkle the chicken breasts with the Chinese 5 spice and a little salt. Cook chicken breasts 6 minutes per side, or until browned and cooked through. Set aside. While chicken is cooking this is a great time to dice and chop the other ingredients!
Turn the heat under the skillet down to medium. Add in chopped onion, garlic, and ginger. Cook about 5 to 6 minutes, stirring occasionally and scraping up any crispy brown bits left by the chicken, or until onion is pearly and translucent and spices are fragrant. While these veggies are cooking chop up the chicken.
Scrape all the veggies from the onion mixture in the saucepan along with the oil into the large pot of rice. Add chicken and soy sauce to the rice mixture and stir. Return to the cooktop and cook over medium heat, stirring infrequently to allow rice mixture to "fry". Cook for about 1 to 2 minutes.
Add raw shrimp, pineapple chunks, tomatoes, and toasted cashews. Continue cooking for about 10 to 15 minutes more, or until shrimp is cooked through, stirring infrequently to allow rice mixture to brown/fry.
While rice is cooking, scramble the 2 eggs in a small bowl. Add to the saucepan and cook over medium heat. I find it is best to cook the eggs like you would an omelette - let the eggs spread out and cook on one side in a giant circle and then flip. This way you can easily chop them up to add them to the rice. Once the eggs are cooked, chop roughly and add to the rice mixture. Top with green onions or cilantro (or both!) and enjoy!
NOTE: To make this gluten-free sub in coconut aminos for the soy sauce.
NOTE: To make this vegetarian sub in firm tofu for the chicken and shrimp. Use 1 block of tofu that has been under a tofu press for 30 minutes to 1 hour to remove moisture. Dice, season with Chinese 5 spice, and cook in coconut oil over medium heat until lightly crisped. Follow rest of the recipe omitting the shrimp.
NOTE: To make this vegan sub in tofu for chicken (see note above) and omit the egg.
NOTE: This recipe can be prepped ahead of time. Cook the rice and keep in the fridge for up to 1 week. Cook the chicken, onions, garlic, and ginger ahead of time and store, with the coconut oil, in the fridge for up to 1 week. Allow rice and chicken mixtures to come to room temperature before cooking. Follow remaining directions as written.