Curry Fried Rice with Mango & Pineapple

Last week, I bought a little container of mango powder at a spice store here in Amsterdam. It’s called De Volkskruidentuin, if you ever want to go there. I’ve been wanting to use it since, but I wasn’t sure on what yet. And then I remembered one of the dishes we ate quite often while we were in Thailand. Both Pieter and I loved the curry fried rice serve in a pineapple boat. So I thought of making my own version. If you can’t find the mango powder, don’t worry. This dish still has plenty of flavor from all the other spices. I made the coconut rice the night before, so keep that in mind if you have the time.

This dish serves 2 as a main course and 4 as a side dish.

Ingredients:

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

For the fried rice:

3 tablespoons of vegetable oil

1 tablespoon of finely chopped ginger

1 cup of cashew nuts, coarsely chopped

1 large sweet pepper, finely chopped (you can also use a bell pepper instead)

½ a teaspoon of onion powder

½ a teaspoon of garlic powder

1 teaspoon of hot curry powder

1 teaspoon of mango powder (optional)

1 teaspoon of lemongrass powder

1 teaspoon of kaffir lime leaf powder

1 tablespoon of Thai shrimp chili paste

1 teaspoon of salt

1 cup of fresh pineapple, finely chopped (reserved from the pineapple for serving)

1/3 cup of raisins

1 tablespoon of brown sugar

1 teaspoon of fish sauce

Juice of half a lime

3 tablespoons of chopped coriander

Extras:

1 whole pineapple

1 tablespoon of freshly chopped Thai basil (optional)

Chopped coriander for serving

Lime wedges for serving

 

It is better to make the rice the night before if you can. Place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered for 15 minutes. Then remove the lid and allow the rice to cool down. Once cold, keep it in the fridge until ready to use.

To prepare the pineapple boats, slice the pineapple in half lengthwise. Remove the flesh with a spoon and discard of the core. Save half of the flesh for the stir fry. I ate the remaining pineapple while I was cooking. I just can’t resist it, it’s one of my favorite fruits and this one was so sweet.

Place all of the ingredients for the fried rice in a large pan except for the coconut rice, lime juice and coriander. Cook for about 5 minutes on medium heat, while stirring. Then add the lime juice, cold coconut rice and chopped coriander. Stir-fry for about 2 minutes till everything is mixed together.

Serve the fried rice on the prepared pineapple boats. Add some chopped coriander and Thai basil. Serve with a wedge of lime and enjoy!

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Cauliflower Fried ‘Rice’ with sweet pickled daikon

fixedThis  is a very good and tasty alternative if you are trying to cut back on carbs. I love to eat fried rice with sweet pickled daikon radish. When I was a kid, a plate of thinly sliced pickled daikon with just a bit of chili to give it a kick would be the first thing they would put on the table at any Chinese restaurant in Peru. Nowadays they don’t do it anymore, or they have it sliced too thick and some don’t even have it on the menu anymore. So my mom started making it at home, and now so have I.

Ingredients:

1 cauliflower

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

2 spring onions, chopped

1 big carrot, shredded

2 cups of bean sprouts

2 cups of sugar snaps, chopped

2 tablespoons of grated ginger

1 bird’s eye chili, minced

1 clove of garlic, minced

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1/3 of a teaspoon of Chinese five-spice powder

2 tablespoons of vegetable oil

1 tablespoon of white sesame seeds (optional)

1 tablespoon of black sesame seeds (optional)

For the pickled daikon radish:

1 medium daikon radish

2 cups of white vinegar

1 cup of sugar

1 bird’s eye chili, chopped

2 teaspoons of salt

To make the pickled daikon, first peel it. Then slice it as finely as you can or use a mandolin. You can use a glass jar or even a plastic container. Mix the vinegar, sugar, chili and salt. Try to dissolve the sugar as much as possible. Then add the sliced daikon, give it a good stir, cover and refrigerate for at least 4 hours or even better overnight. You can keep it for about a week.

To make the rice, remove the core from the cauliflower and then grate the florets. You can also just place it in the food processor and pulse until it has a rice like consistency.

In a pan add the vegetable oil and cook the grated ginger with the chili for a couple of minutes. Then add the garlic and cook for another minute. Add the cauliflower rice, the five-spice powder and stir fry for a few minutes. Then add all the vegetables, oyster sauce, soy sauce, ginger syrup and sesame oil. Stir fry for a couple of minutes.  Sprinkle the sesame seeds and serve with the pickled daikon.