THAI PINEAPPLE FRIED RICE (KHAO PHAD SAPAROD)

Method21 steps

1. 1

   Step 1: The day before, rinse and drain the 3 cups dry rice. Cook with the 3–3½ cups measured rice water, using the same cup and following the rice brand’s recommended ratio and cooking method, until tender. Cool promptly in shallow containers and refrigerate at 4°C (40°F) or below within 2 hours, or 1 hour above 32°C. Keep covered overnight to firm the grains; do not leave cooked rice out overnight.

   Uses 3 cups dry Thai jasmine rice, to cook the day before · 3–3½ cups water, for cooking the rice · Clean water, as needed to rinse the rice, pineapple exterior and optional garnishes, and to dampen clean hands for loosening the cooked rice

2. 2

   Step 2: Shell and devein the raw prawns (350 g) and pat dry without washing raw seafood. Crack the two eggs into a clean bowl and take a little white for the prawn coating. Mix that white with the prawns, a little prawn salt and its dash of pepper. Cover and refrigerate until cooking; retain all remaining whites and yolks separately.

   Uses 350 g small raw prawns, to shell and devein · 2 eggs, divided: a little white for the prawns and the remainder for frying · A little salt, for the prawn coating · A dash of pepper, for the prawn coating

3. 3

   Step 3: Rinse the outside of the supplied pineapple (½) half and pat dry. Keep its crown intact if present. Cut deeply around the inside perimeter without piercing the shell, angling the knife to follow its shape; use this half as the serving boat.

   Uses ½ fresh ripe pineapple, to hollow into a boat and dice its flesh · Clean water, as needed to rinse the rice, pineapple exterior and optional garnishes, and to dampen clean hands for loosening the cooked rice

4. 4

   Step 4: Cut the pineapple flesh crosswise into five or six sections without cutting through the shell. Scoop the sections onto a plate.

   Uses Prepared half pineapple

5. 5

   Step 5: Finish scooping the flesh from the boat. Drain and pat the shell dry and set it aside for serving; keep the extracted flesh separately.

   Uses Extracted flesh and hollow pineapple half

6. 6

   Step 6: Discard any remaining pineapple eyes and the tough core from the extracted flesh, then cut the flesh into small cubes or triangles.

   Uses Only extracted pineapple flesh, excluding the separate serving shell

7. 7

   Step 7: Lightly beat all the retained egg whites and yolks from the two eggs with the separate pinch of egg salt (1 pinch). Keep covered and refrigerated until frying.

   Uses Only retained whites and yolks, excluding the prawn coating · 1 pinch salt, for the retained beaten eggs

8. 8

   Step 8: Check the unsalted roasted cashews (½ cup). Refresh in the toaster just until golden if needed, watching closely so they do not burn; if already golden, skip additional toasting. Let cool and keep dry until cooking.

   Uses ½ cup unsalted roasted cashews, divided equally between cooking and garnish

9. 9

   Step 9: Have the 1½ tsp chopped garlic ready before heating the wok.

   Uses 1½ tsp chopped garlic

10. 10

    Step 10: Peel and dice the supplied half red onion into small squares.

    Uses ½ small red onion, peeled and diced

11. 11

    Step 11: Mix the turmeric with the optional curry powder (½ tsp), paprika and spice-mix dash of pepper if using them.

    Uses ¼ tsp turmeric powder · ½ tsp curry powder, optional · ½ tsp paprika powder, optional · A dash of pepper, optional, for the spice mix

12. 12

    Step 12: If using the spring onion (2 sprigs), red chilli or parsley (1 stalk), wash and drain them, then cut into small pieces. Keep a portion of the spring onion for cooking and the remainder for garnish.

    Uses 1–2 red chillies, optional, to garnish · 2 sprigs spring onion, optional, divided between cooking and garnish · 1 stalk parsley, optional, to garnish · Clean water, as needed to rinse the rice, pineapple exterior and optional garnishes, and to dampen clean hands for loosening the cooked rice

13. 13

    Step 13: If using the cucumber (1), trim both ends, wash and slice it crosswise. Keep covered in the refrigerator until serving. With clean hands dampened with water, gently loosen the refrigerated rice clumps before frying.

    Uses 1 small cucumber, optional, to slice and serve chilled · Clean water, as needed to rinse the rice, pineapple exterior and optional garnishes, and to dampen clean hands for loosening the cooked rice · Only cooked refrigerated rice, excluding discarded rinse water

14. 14

    Step 14: Heat 1 tbsp of the cooking oil in a wok over medium-high heat. Add the coated prawns and stir-fry, turning, until pearly and opaque throughout. Lift onto a clean plate and continue cooking the rice immediately.

    Uses 1 tbsp cooking oil, for the prawns · Only coated prawns and adhering egg-white coating, excluding the separately retained eggs

15. 15

    Step 15: In the same wok, add the next ½ tbsp cooking oil, prepared garlic and diced onion. Fry until aromatic without burning.

    Uses ½ tbsp cooking oil, for the aromatics · Prepared chopped garlic · Diced half onion · Only the wok’s retained prawn-frying coating, excluding lifted prawns

16. 16

    Step 16: Push the aromatics to the side and add the remaining 1 tbsp cooking oil. Pour in the retained beaten eggs and let them begin to set. Immediately add the loosened cooked rice and toss with a scooping motion, coating the grains without breaking them.

    Uses Wok with aromatic onion, garlic and oil · 1 tbsp cooking oil, for the eggs · Retained beaten egg and pinch of salt · Only loosened chilled cooked rice, excluding cucumber and dampening water

17. 17

    Step 17: Add the prepared spice mixture to the rice and toss until evenly distributed.

    Uses Rice, partly set egg, aromatics and oils · Prepared selected spice mixture

18. 18

    Step 18: Add the 1½ tbsp Thai fish sauce and the separate ½ tsp finishing salt. Toss to mix evenly.

    Uses Spiced rice and egg mixture · 1½ tbsp Thai fish sauce · ½ tsp salt, for the rice

19. 19

    Step 19: Return the lifted prawns and add the pineapple pieces and half the cooled cashews. Toss gently until the pineapple deepens a little in colour and the rice grains separate, without cooking the pineapple into watery pulp. Add a little optional water only if too dry. The refrigerated rice must reach 74°C (165°F) throughout and the egg must be completely set before serving.

    Uses Seasoned rice and egg mixture · Only lifted fully cooked prawns, excluding pan coating · Only trimmed diced pineapple flesh, excluding discarded core and eyes · Half the cooled roasted cashews · A little water, only if the rice is too dry during frying

20. 20

    Step 20: If using spring onion, mix its prepared cooking portion through the hot rice and switch off the heat. Taste and add a little optional finishing salt only if needed.

    Uses Finished hot pineapple rice · Only the optional prepared spring-onion cooking portion, excluding reserved garnishes · Additional salt, only to taste after cooking

21. 21

    Step 21: Spoon the completed rice into the dry pineapple boat. Top with the ready pork floss and remaining half of the cashews. Add the reserved spring onion, parsley, chilli and ready crispy shallots (3 tbsp) if using, and serve promptly with the optional chilled cucumber.

    Uses Completed hot pineapple fried rice · Only the dry hollow half-pineapple serving boat, excluding extracted flesh · 4 tbsp ready soft pork floss, to garnish · Remaining half of the cooled roasted cashews · Only reserved optional spring onion, parsley and red chilli garnishes · 3 tbsp ready crispy shallots, optional, to garnish · Only optional chilled sliced cucumber, excluding loosened rice and water