Thai Pineapple Fried Rice

Method9 steps · about 33 min

1. 1

   Step 1: For optional coconut rice, combine the ⅞cup uncooked jasmine rice, ½ cup water and ½ cup coconut milk. Cook in a rice cooker or on the stovetop using the rice or cooker directions, then fluff. This makes approximately 375 g cooked rice for the stir-fry. If using 375 g ready-cooked plain jasmine rice instead, skip this step and omit these three precursor ingredients.

   Uses 0.875 cup uncooked jasmine rice · ½ cup water · ½ cup coconut milk

2. 2

   Step 2: Cut enough fresh pineapple (1 cup) into bite-sized pieces to measure 1 cup. If serving in a pineapple shell, hollow a halved pineapple and reserve the shell, using its flesh for the measured pineapple.

   Uses 1 cup fresh pineapple (½" x ½" x 1" pieces)

3. 3

   Step 3: Combine curry powder (1.25 tsp), white pepper (½ tsp), sugar (1.5 tsp) and salt (¼ tsp) and stir to break up the curry powder. This will make it much easier to distribute the curry powder into the rice evenly.

   Uses 1.25 tsp curry powder · ½ tsp white pepper · 1.5 tsp sugar · ¼ tsp table salt

4. 4

   Step 4: Combine the soy sauce (2 tsp), fish sauce (2 tsp) and shrimp paste in oil (1.5 tsp) (if using) in a small bowl.

   Uses 2 tsp soy sauce · 2 tsp fish sauce · 1.5 tsp shrimp paste in oil

5. 5

   Step 5: In a wok or a large frying pan, heat 2 Tbsp of neutral oil until hot over high heat. Sear the shrimp without stirring until they're at least halfway done and slightly browned on the underside; flip and cook the other side just until done. Turn off the heat and remove the shrimp from the pan, leaving all the oil behind.

   Uses 12 medium to large shrimp, or as many as you want (peeled and deveined, see note 3) · 2 tbsp neutral oil

6. 6

   Step 6: Add only as much of the remaining 1 tbsp oil as needed, then add the eggs (2) and scramble slightly. When half cooked, add the diced onion (0.5 cup) and 375 g of your chosen cooked rice: either the coconut rice from step 1 or ready-cooked plain jasmine rice (375 g). Toss to mix.

   Uses 2 eggs · 0.5 cup onion · 375 g ready-cooked jasmine rice only if you skipped the coconut-rice branch · remaining oil up to 1 tbsp, only if needed · coconut rice made from⅞cup dry rice, half-cup water and half-cup coconut milk; use instead of ready plain rice

7. 7

   Step 7: Add the dry seasoning and the fish sauce + soy sauce and toss until the rice grains are evenly coated in the seasoning.

   Uses chosen cooked rice tossed with partly set eggs and diced onion · curry powder, white pepper, sugar and table salt mixed evenly · soy, fish sauce and optional shrimp paste in oil

8. 8

   Step 8: Toss in the pineapple and raisins (2 Tbsp) (if using) and add the shrimp back in. Then allow the rice to sit undisturbed for 10-15 seconds to allow the rice to toast and brown slightly. Toss everything and repeat the toasting process a few more times.

   Uses 2 Tbsp raisins (optional) · one cup fresh pineapple cut into bite-sized pieces · twelve shrimp seared on both sides until cooked through · rice and eggs evenly coated in dry and liquid seasonings

9. 9

   Step 9: Turn off the heat and stir in the cashews, tomatoes and green onions (2). Serve on a plate or in a pineapple bowl for a "touristy" version, and add a garnish of cucumber slices and/or shredded coconut, if desired. Enjoy!

   Uses ½ cup roasted cashews (unsalted) · 2 green onions (chopped) · 1 roma tomato (1-inch diced) · Cucumber slices for serving (optional) · Toasted shredded coconut for serving (optional, see note 5) · rice with pineapple, optional raisins and cooked shrimp lightly toasted · hollow pineapple shell reserved if choosing that presentation