Tuna and Pineapple Thai Fried Rice
This rice dish is a combination of savoury flavours with bursts of tuna and sweet pineapple. The Thai Pineapple sauce adds a sweet and sour richness to the plate which
brings out the exotic flavours of this dish. A great weeknight meal or as a share plate for your guests.
Ingredients
Tuna Mix
-
425g Happy Sea Tuna (drained and flaked)
-
425g can pineapple chunks (drained)
-
4 cups cold Jasmin rice (better if cooked the day before)
-
1 cup frozen corn
-
1 cup frozen peas
-
4 eggs, lightly beaten
-
4 green onions, thinly sliced
-
1 cup bean sprouts
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1⁄4 cup coriander leaves, chopped roughly
-
1⁄2 onion, diced
-
5 cloves garlic, minced
-
1 red chilli, optional
-
Lime wedges, to serve
-
2 tbs soy sauce
-
3 tbs fish sauce
-
1 tbs lime juice
-
2 tsp palm sugar
Thai Pineapple Sauce
-
150g canned pineapple
-
1 1⁄2 cups pineapple juice
-
1⁄4 cup rice vinegar
-
1 tbs soy sauce
-
2 cloves garlic
-
1⁄2 tsp ginger
-
2 small chilli, without seeds
-
1 tsp salt
-
6 tbs palm sugar
-
2 tbs tamarind paste
-
2 tbs cornstarch
Method
Tuna Mix
1
SAUCE: Combine soy sauce, fish sauce, palm sugar and lime juice together. Set
aside
2
EGGS: Heat oil, fry eggs until scrambled, place it on a plate and set aside
3
RICE:
- Heat oil, fry onion
- Add cold rice and stir to combine with onion
- Add garlic, pineapple, peas and corn and mix through rice
- Add tuna, sauce mixture, eggs, green onions, coriander and bean sprouts – mix
through with rice.
- Plate rice and garnish with extra coriander, bean sprouts and chilli on top
Thai Pineapple Sauce
1
Place all ingredients into a blender and mix until smooth
2
Transfer to pan and heat until sauce thickens (about 5 to 10 mins)
