Thai Pineapple Fried Rice
Thai-style pineapple fried rice seasoned with shrimp, curry powder, and fish sauce. Sweet-tart pineapple and fragrant spices mingle with well-fried rice for an exotic sweet-and-savory balance, and serving it in a hollowed-out pineapple half makes for a stunning presentation. It's a great dish to serve guests on a special occasion.
Ingredients
Main
- Cooked rice1.5 bowls
- Pineapple (for the bowl)1/2 pineapple
- Shrimp1 handful
- Pineapple (for stir-frying)1 handful
- Green bell peppera little
- Red bell peppera little
- Carrota little
- Oniona little
- Ham1 handful
- Eggs1
Sauce & Seasoning
- Butter1 tbsp
- Minced garlic1 tbsp
- Fish sauce1 tbsp
- Oyster sauce1 tbsp
- Curry powder1 tsp
- Cooking wine1/2 tbsp
- Black peppera little
Directions
- 1
Cut the pineapple in half, score the flesh, and scoop it out with a spoon — since you'll use the shell as a bowl, try to hollow it out neatly.
- 2
While you cook the rice, pat the scooped pineapple and shrimp dry with paper towels so excess moisture doesn't leach out.
- 3
Finely chop the vegetables and ham, and rinse the frozen shrimp in cold water.
- 4
Melt a tablespoon of butter over low heat and sauté the minced garlic until fragrant.
- 5
Add the vegetables and ham with a little oil, and stir-fry until the onion turns translucent.
- 6
Once the onion is cooked, add the shrimp, sprinkle with pepper and 1/2 tablespoon of rice wine, and stir-fry together.
- 7
When the shrimp is cooked through, turn off the heat, add 1.5 bowls of fluffy rice, then mix in fish sauce, oyster sauce, and curry powder to taste.
- 8
Scramble the lightly salted egg into the rice, add a handful of pineapple and a bit more pepper, then turn the heat back on and stir-fry for about 2 more minutes to finish.
- 9
Spoon the finished fried rice neatly into the pineapple shell to serve.