I was inspired to make this fried rice recipe after our NH trip because I liked the combination of cashews, pineapples, and raisins in the stir fry. My husband loved it because my version came out sweet, salty, and tangy. The version I had in NH did not have much flavor to the sauce. For me it was a more salty than desired. The below recipe provides some ranges – the higher range is what I used and you can dial it back for less sodium. Of course you can perform taste tests to adjust the ingredients but I often find with soy sauce and fish sauce a little more can be too much. Overall, you can remove and add any ingredients that you want. I will not claim this is a traditional recipe nor do I make it as you might find in a Thai kitchen. I selected ingredients that we like and brought it together that was easiest for me. I also love that you make the rice a day ahead plus you can prep your vegetables ahead of time to make it quicker to assemble after work. If you forget to make your rice a day ahead, at least chill it so it is cold and the rice separates easily. It warmed over fairly good the next day – of course the vegetables might be well done.
1 pound Chicken, sliced
Scrambled egg, optional
2 Tbs. grapeseed or other oil such as canola
1 medium Sweet Onion, halved and thinly sliced lengthwise
1 or 2 Scallions, thinly sliced
1 cup medium-diced Fresh Pineapple
1/2 cup Whole Cashews, roasted AND unsalted
1/2 cup Raisins
1/2 cup Carrots, sliced
1/2 cup Zucchini or Squash, sliced
A large handful of Sugar Snap Peas
2 large Cloves garlic, minced
2 to 4 Tbs. Fish Sauce
1 to 2 tsp. Chili-Garlic sauce
1/4 cup Soy Sauce (try to get low-sodium, which I did not have for this dish)
2 – 3 cups day-old unsalted cooked Jasmine Rice
1/3 cup chopped Fresh Cilantro; more for garnish
Heat 1 tablespoon of the oil in a skillet over medium-high heat until hot. Add the chicken or other protein and cook until done. I seasoned the chicken with lawry salt but you might want to omit to reduce the saltiness. Plus I cook my chicken until done since I add it at the end for only a short time.
While the chicken is cooking, heat the remaining tablespoon of oil in a wok or wok like skillet. Add the onions and cook for about 5-minutes.
Add carrots, sugar snap peas and cook for a couple more minutes. Do not overcook as you have more ingredients to incorporate.
Add the rice stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes.
Stir in the soy sauce blending through ingredients. Then add chicken, pineapple, cashews, and raisins. Season to taste with more soy sauce or fish sauce.
Remove from the heat. Serve garnished with cilantro.
You may enjoy my other stir-fry inspired dishes:
A Simple Fried Rice
Honey Ginger Chicken Stir-Fry
My Version of Pad Ba-Me (Thai Stir-Fried Noodles with Veggies and Chicken)
A Basic Stir Fry Recipe
Orange Walnut Chicken Over Jasmine Rice – Slow Cooker Version
Orange Walnut Chicken – Skillet Version
Sweet and Sour Chicken