Saturday, February 4, 2012

Thai Pineapple Fried Rice

We had some fresh pineapples in the fridge and some old rice of all sorts. We usually cook rice, eat what we need and keep the rest in the fridge. Eventually, all this old rice adds up to a meal! Also, I really dislike eating fresh pineapples since it has a really odd aftertaste, so I had to do something to 'cook' it. Somehow, cooking pineapples seem to remove the odd aftertaste, and elevates pineapple from a no-go to to-die-for yumminess. This can be seen from my love for pineapple tarts - anytime of the year. 

Pineapples + old rice? The answer is obvious! I decided to make Thai Pineapple Fried Rice. Actually, I have no idea how authentically Thai pineapple fried rice is, since I don't really remember seeing it as much as just regular Khao Pad Moo (Thai Fried Rice with Pork). However, it is still incredibly delicious, and that is when 'authenticity' doesn't bother me. This is exactly like how I enjoy both authentic Chinese food and American Chinese food (just don't try to compare one from the other!)


Ingredients (3 servings)
  • 2 cups cooked rice, preferably day-old rice (I used one cup brown one cup white)
  • 3/4 cup diced pineapples
  • 1/3 cup green peas
  • 1 carrot, shredded
  • 12 shrimps, de-shelled and de-veined
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • 2 eggs
  • 1 teaspoon brown sugar
  • 1/2 teaspoon curry powder
  • dash of tumeric powder
  • 1 tablespoon fish sauce
  • 2 +1 tablespoons cooking oil
  • pork floss (optional)


Method
  • In a hot pan, add 2 tablespoons of cooking oil, and fry the minced garlic and shallots until fragrant and golden brown.
  • When the garlic and shallots are golden brown, add the rice to the pan, and stirfry until there are no more lumps.
  • Add green peas and shredded carrot. Continue frying until combined.


  • When the vegetables and rice are evenly mixed, add tumeric powder and curry powder to the rice.
  • Fry the rice until evenly combined.
  • Make a hole in the middle of the rice and crack two eggs in the hole.
  • Scramble the eggs (only) until the eggs are half cooked, then mix in the rest of the rice.
  • Add pineapples, sugar and fish sauce. Fry until all ingredients are evenly mixed.
  • Spoon onto serving plate.

  • In a different pan, stir fry the shrimp until cooked. 
  • Top the fried rice with shrimp, pork floss (optional, but encouraged) and cilantro leaves.
  • Serve.





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