Best 4 Pina Colada Thai Fried Rice Recipes

PINA COLADA THAI FRIED RICE

Steps:

• In 2-quart saucepan, bring 2 cups water to a boil; add rice and salt.
• Reduce heat to low; cover and simmer 18 minutes.
• Chill in 1-quart covered bowl at least 2 hours until cold.
• Whisk pineapple salsa and red curry paste together until smooth.
• In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat.
• Add eggs and scramble; remove from skillet and set aside.
• In same skillet, heat 1 tablespoon vegetable oil over medium heat.
• Add onion and cook, stirring occasionally, until golden and tender.
• Add garlic and cook, stirring, 1 minute.
• Increase heat to medium-high; add chicken and cook 4-5 minutes until golden and cooked through.
• Add chilled rice, coconut milk and salsa mixture to skillet and mix well.
• Add pineapple cubes, scrambled eggs and 1/3 cup basil, tossing to mix well.
• To serve, remove skillet from heat; spoon contents into a serving bowl; garnish with remaining basil.

PINA COLADA SHRIMP AND RICE

Steps:

• Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil.
• Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

PINA COLADA RICE PUDDING

Steps:

• Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
• In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.

THAI FRIED RICE

Steps:

• Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
• Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
• Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
• Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.