Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients prepped and located near the stove before you start cooking. Chilled leftover rice works best in stir fries because it doesn't clump together, so cook the rice in advance if time allows (one cup dry rice will yield slightly over two cups cooked rice.) Yields 2 large, restaurant-sized portions or 4 more modest portions.
For those who don’t own a claypot, fret not as this dish can be easily replicated in a rice cooker (which I did when living abroad) or even on a pan, although there is the likelihood that you won’t get the semi-burnt crispy bits of soy infused rice at the bottom of the pan.