📝 About This Recipe
Transport your family to the shores of Thailand with this vibrant, sweet-and-savory rice bowl that turns dinner into a tropical vacation. This kid-friendly version balances the natural sweetness of juicy pineapple with a mild, golden curry flavor and protein-packed extras. It’s a colorful, nutrient-dense meal that’s perfect for introducing young palates to exotic flavors without too much heat.
🥗 Ingredients
The Rice Base
- 3 cups Jasmine rice (cooked, chilled overnight is best)
- 1.5 cups Fresh pineapple (cut into small, bite-sized cubes)
- 3 tablespoons Vegetable oil (divided)
Protein & Veggies
- 2 large Eggs (lightly beaten)
- 1 cup Small shrimp or diced chicken (peeled, deveined, and tails removed)
- 1/2 cup Frozen peas and carrots (thawed)
- 1/2 Red bell pepper (finely diced)
- 2 cloves Garlic (minced)
- 2 stalks Green onions (thinly sliced)
The Golden Sauce
- 2 tablespoons Soy sauce (use low-sodium for kids)
- 1 teaspoon Fish sauce (adds authentic depth)
- 1 teaspoon Curry powder (mild variety for golden color)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon Sesame oil (for aroma)
Optional Toppings
- 1/4 cup Roasted cashews (unsalted)
- 1 handful Cilantro (fresh leaves)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, fish sauce, curry powder, sugar, and sesame oil until the sugar is dissolved. Set this 'Golden Sauce' aside.
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2
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set but still soft. Remove eggs from the pan and set aside.
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3
Wipe the pan clean and add another tablespoon of oil. Increase heat to high. Add the shrimp (or chicken) and sear for 2-3 minutes until pink and fully cooked. Remove and set aside with the eggs.
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4
Add the final tablespoon of oil to the pan. Sauté the garlic and red bell pepper for about 1 minute until fragrant but not browned.
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5
Add the thawed peas and carrots to the pan, tossing for 1 minute to heat through and pick up the garlic flavor.
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6
Add the chilled rice to the pan. Use a spatula to break up any large clumps. Toss the rice with the vegetables for 2 minutes so the grains get lightly toasted.
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7
Pour the Golden Sauce over the rice. Stir-fry vigorously for 2-3 minutes, ensuring every grain of rice is coated in that beautiful yellow curry color.
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8
Fold in the fresh pineapple chunks, cooked eggs, and protein. Stir for another 1-2 minutes until the pineapple is just warmed through—don't overcook it or it will release too much juice!
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9
Add the sliced green onions and roasted cashews (if using). Give it one final toss.
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10
Taste a spoonful and add an extra splash of soy sauce if needed. Remove from heat immediately.
💡 Chef's Tips
Use 'day-old' rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. If using canned pineapple, drain it extremely well and pat dry with paper towels to avoid soggy rice. For an extra 'wow' factor for kids, slice a whole pineapple in half and hollow it out to use as a serving bowl. Keep the heat high; fried rice is a fast process that relies on 'wok hei' (breath of the wok) to get that slightly smoky flavor. If your kids are sensitive to textures, dice the onions and peppers very finely so they blend into the rice.
🍽️ Serving Suggestions
Serve inside a hollowed-out pineapple boat for a fun, restaurant-style presentation. Pair with sliced cucumbers on the side to provide a cooling, crunchy contrast. A side of crispy spring rolls or mild chicken satay skewers makes this a full feast. Offer a small dish of extra soy sauce or a sweet chili sauce for dipping. Serve with a glass of iced coconut milk or mango nectar to keep the tropical theme alive.