Pineapple Fried Rice
If you really want to impress guests over for dinner, I recommend cooking up a Thai feast and offering pineapple fried rice as one of the courses. Not only is it tasty as hell, but the presentation of the rice stuffed in a whole pineapple bowl makes it look fancy. There’s quite a few steps in the process, but they are all pretty easy to do.
Ingredients
Shrimp
- 8 16/20 ct. shrimp peeled and deveined
- 2 tsp light soy sauce
- 1/8 tsp white pepper
- 1 tbsp vegetable oil
Sauce
- 2 tsp fish sauce
- 2 tsp oyster sauce
- 2 tsp palm sugar finely chopped
- 1/4 tsp curry powder
Pineapple Fried Rice
- 4 tbsp vegetable oil
- 2 large eggs beaten
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 2 Thai chilies finely chopped
- 1/4 cup carrots cut into small cubes
- 2 green onions chopped
- 1/4 cup cashews
- 1 cup pineapple cut into small cubes
- 2 cups day old cooked jasmine rice
- 1/4 cup Thai basil chopped
Instructions
Hollowing Out A Pineapple (optional)
- Cut 1/3 of the side off of a pineapple.
- Score the inside of the pineapple with a sharp knife, making sure to not cut through the skin.
- Scoop out the inside.
Pineapple Fried Rice
- Mix together all of the sauce ingredients. Set aside.
- Marinate the shrimp for 30 minutes with soy sauce and white pepper.
- Heat up cooking oil in a large sauté pan over high heat. Add the shrimp to the pan.
- Sauté the shrimp for 2 minutes a side. Remove from the pan and set aside.
- Turn the heat to medium high. Add 1 tbsp of vegetable oil into the pan. Pour the beaten eggs into the pan.
- Scramble the eggs. Cook for a minute. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the garlic, ginger, and Thai chilies for 1 minute.
- Add in the carrots, cashews, and green onions. Sauté for 2 minutes.
- Add in the day old rice, making sure to break up all of the clumps. Fry for 2 minutes. Pour in the sauce and cook for 2 more minutes.
- Add in the shrimp, eggs, and pineapple. Cook for 1 more minute.
- Turn off the heat. Stir in the basil.
