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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut half of the pineapple into cubes. | 2. Prepare all remaining ingredients and have at hand. | 3. In a small saucepan, heat the coconut milk to a boil. | 4. Add the coriander root, white pepper, sugar and fish sauce. | 5. Reduce heat and simmer the sauce for 3-5 minutes, then strain. | 6. Preheat a wok over medium high heat and add the oil, to coat the sides of the wok. | 7. When the oil is hot, add the meat, pineapple, cashews and rice. | 8. Stir and toss to combine well. | 9. Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened. | 10. You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use. | 11. Continue stif frying until the rice is heated through. | 12. If desired, fill the empty pineapple half with the rice mixture. | 13. Garnish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995
cashew	1/2	cup	roasted	-	-	-	-
pineapple	1/2			41.25	10.824000000000002	0.4455	0.099
chinese barbecue pork	1/2 - 1	cup	cooked cut	-	-	-	-
coriander root	2	tablespoons	chopped	-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
fish sauce	1/4	cup		25.2	2.6208	3.6432	0.0072
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
green onion			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.