Servings: 4
This classic Thai dish is full of contrasts: Tender rice is complemented by crunchy cashews; sweet pineapple and raisins bring out the salty backdrop of fish sauce; and fresh cilantro plays up the earthy notes in soy sauce. Be sure to use day-old cooked rice; it’s drier than freshly cooked rice and will maintain a firmer texture.
See the Test Kitchen post to learn how to prep a pineapple.
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This just didn't work for me, although very highly rated. I admit I ran out of fish sauce so used some oyster, and I didn't have quite a half pound of shrimp. I thought too many onions.
This is one of my favorite weeknight meals. It comes together quickly with very little prep work and the flavors are amazing. After making it as written a couple of times with good results, I did decide to add a little more shrimp and a little less soy sauce. This one is definitely a keeper!
Outstanding! My 3.5 year old twins loved the cashews, shrimp, and pineapple. I used about 4 cups of rice and .75 lbs of shrimp but kept the seasoning amounts the same (and used full-salt soy sauce). My husband requested more shrimp next time. Definitely a keeper. I find the fish sauce odor to be off-putting on its own, but have faith: the flavors come together with the soy sauce and are fantastic.
I had everything in the pantry but the pineapple (I thought). Turns out I had no chili garlic sauce, so I threw in some garlicky, spicy Asian dressing left over from a take-out salad, and it hit just the right note.. This was easy to make for a weeknight and my only addition was mung bean sprouts, because I can't have fried rice without them. I always use low sodium soy sauce, so 1/4 cup didn't seem too salty to me.
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