Pineapple Cashew Curry Fried Rice Recipe
This is one of the more complex recipes I make on a regular basis. And it took a lot of optimizing and messy kitchens to get it to something I can reasonably do in an afternoon
Serves 20: Scale up as needed
Total Time ~2 hours 30 minutes Idle time ~30 minutes
5 cups white rice (parboiled if available)
8 cups (1.89 l) water
2 cups (0.47 liters) coconut water alternately 2 extra cups of water is fine if you don't have coconut water
1 clove garlic
2 tbsp sweet curry powder or garam masala
¼ cup soy sauce
1 tbsp fresh grated ginger (or ½ teaspoon ginger powder)
1 tbsp fresh grated turmeric (or ½ teaspoon turmeric powder)
1 tsp sesame oil
1 tsp msg
salt and pepper
½ pineapple (cut into 1 inch cubes)
1 cup unroasted unsalted cashews
1 white onion (diced)
1 large carrot (peeled and diced)
¼ cup edamame (shelled)
4 tbsp neutral oil (canola, peanut)
To begin, combine water, coconut water, and rice in a large foil pan and place in the oven at 350f 177c uncovered until rice is cooked through (about 30 minutes), around 15 minutes in, add the cashews to allow them to steam.
Combine all the dried seasonings in one small bowl and all the wet seasonings in a second small bowl, set aside.
Sauté the onion, pineapple, edamame, and carrot in a large saucepan with 2 tbsp of the oil, salting and peppering to taste. Move to a bowl or a foil pan to sit.
After the rice is done, take ¼ of the rice and crisp in a saucepan with the remaining 2 tbsp of oil. Once it is crispy and almost burnt, re integrate with the remaining rice and mix wet seasonings in.
Add the dry seasonings and sautéd vegetables into the rice and combine. Set in an oven on 200f 93c covered until ready to serve.