Thai Pineapple Fried Rice
Author: Elizabeth Nagent
Course: Main
Cuisine: Thailand
Prep time: 15 minutes
Cook time: 5 minutes
Total: 20minutes
Ingredients:
1 pineapple
3 garlic, minced
1 medium onion, chopped
Chives, cut into 1cm
1/2 cup pineapple, sliced
2 eggs, beaten
5-8 shrimp, peeled and deveined
1/2 cup roasted cashew nuts
2 tbsp pineapple juice
2 cups cooked rice
Seasoning ingredients:
1 tbsp light soy sauce
1 tsp fish sauce
1 tbsp oysters sauce
1 tsp curry powder
1 tbsp sugar (Adjust to your taste)
To create the pineapple bowl (optional):
1. Cut the pineapple half, lengthwise.
2. Cut the core of the pineapple without cutting through the pineapple skin.
3. Cut the flesh both sides around the skin.
4. Then scoop out the pineapple flesh with a spoon.
5. Reserve the pineapple bowl for serving.
Directions:
1. In a pan or a wok heat 1 tbsp oil. Set over medium high heat.
2. Pour in the eggs, cook, stirring frequently. Cook until moist and fluffy. Remove from pan.
3. Next, Add 1 tbsp oil in a pan, add shrimp, cook until the shrimp turns pink.
4. Add the garlic and onion, cook until fragrant.
5. Add the rice and stir to combine for about 3 minutes.
6. Add the seasoning. Stir together for 1 minute or until combined.
7. Add the pineapple flesh and juice. Stir fry for 1 minute.
8. Next add the eggs and cashew nuts. Stir fry for another 1 minute.
9. Turn off the flame, add the chives, and do a few seconds of quick stirs.
10. Serve hot in a pineapple bowl or serving plate. Enjoy!
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