Fried Rice with Pineapple Recipe


The little Thai CookbookFried rice originated in China and is now a staple snack in Thailand. It is not eaten instead of steamed rice but on its own. This is a unique way of presenting fried rice. It is a splendid dish to serve when pineapples are in season and easy to find.

  • Yield: 4 Servings


  • 1 fresh pineapple, leaves attached
  • 2 tablespoons vegetable oil
  • 1 tablespoons vegetable oil
  • 3 garlic cloves, finely chopped
  • 6 oz (150 g) raw prawns (shrimp), peeled and deveined
  • 6 oz (150 g) ham, finely chopped
  • 1 oz (25 g) sweet corn kernels
  • 1 oz (25 g) peas
  • ½ red capsicum (pepper), finely diced
  • 1 tablespoon thinly sliced ginger (optional)
  • 10 oz 1½ cups (280 g) cooked jasmine rice, refrigerated overnight
  • 1 tablespoon light soy sauce
  • 1 oz (25 g) roasted salted cashew nuts, roughly chopped
  • 1 long red chilli, seeded and thinly sliced, for garnish
  • a few coriander (cilantro) leaves, for garnish
How to Make It
  1. Preheat the oven to 180°C (350°F/Gas 4). Cut the pineapple in half, length ways. Scoop the flesh out of both halves using a tablespoon and a paring knife, to leave two shells with a 1 cm (½ in) border of flesh attached. Cut the flesh into small cubes. Put half the cubes in a bowl and refrigerate the rest for eating later.
  2. Wrap the pineapple leaves in foil to prevent them from burning. Place the shells on a baking tray and bake for 10–15 minutes. This will seal in the juice and prevent it leaking into the fried rice when it is placed in the shells.
  3. Heat 1 tablespoon oil in a wok or frying pan over medium heat. Pour in the egg and swirl the pan so that the egg coats it, forming a thin omelette. Cook for 2 minutes, or until the egg is set and slightly brown on the underside, then flip over to brown the other side. Remove from the pan and allow to cool slightly. Roll up and cut into strips.
  4. Heat 1 tablespoon oil in the wok or frying pan and stir-fry the garlic over medium heat until light brown. Add the prawns, ham, sweet corn, peas, capsicum and ginger. Stir-fry for 2 minutes, or until the prawns open and turn pink. Add the cooked rice, light soy sauce and the bowl of fresh pineapple and toss together over medium heat for 5–7 minutes. Taste, then adjust the seasoning if necessary.
  5. Spoon as much of the fried rice as will fit into the pineapple shells and sprinkle with the cashew nuts and omelette strips. Garnish with the chillies and coriander leaves.

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