Рецепт Thai Pineapple Fried Rice

by Angie

This is a Thai style Pineapple Fried Rice served in a hollowed out pineapple. The combination of fresh pineapple chunks and shrimps gives this dish a delicious difference.

Pineapple Fried Rice

Ingredients

• 4 cups of Cooked Cold Rice
• 150 g Shrimps, shelled
• 1/3 cup of Pineapple Chunks
• 1 tsp Curry Powder
• 1 Tbsp Light Soy Sauce
• 2 cloves Garlic, chopped
• 1/3 cup Frozen Sweet Corn Kernel, thawed and drained
• 1/3 cup Frozen Sweet Peas, thawed and drained
• 1/3 cup Roasted Cashew Nuts
• 1 Large Egg, lightly beaten
• 2 stalks Scallions, chopped
• 2to 3 Tbsp Peanut Oil
• Ground White Pepper
• Sea salt to taste
• Fresh Coriander, for garnish (optional)

Method

In a medium pan, heat 1/2 Tbsp of Peanut Oil, and cook the egg. When cooled, finely slice the egg. Set aside.

Combine rice, curry powder, corn kernel, sweet peas, garlic, some sea salt, and pepper in a bowl.

Heat about 1 Tbsp of oil in a wok over high heat. Add the shrimps, and sauté until they are pink and then set aside.

Stir in the remaining oil and turn the heat on high again. Add the rice mixture and stir, and season with soy sauce and pepper. Continue to stir until well combined (about 5 to 6 minutes).

Then add in the pineapple, cashew nuts and shrimps, and give it another stir. To serve, top it with some chopped scallions and eggs. Serve immediately.

This is a Thai style Pineapple Fried Rice served in a hollowed out pineapple. The combination of fresh pineapple chunks and shrimps gives this dish a delicious difference.

Pineapple Fried Rice

Ingredients

4 cups of Cooked Cold Rice

150 g Shrimps, shelled

1/3 cup of Pineapple Chunks

1 tsp Curry Powder

1 Tbsp Light Soy Sauce

2 cloves Garlic, chopped

1/3 cup Frozen Sweet Corn Kernel, thawed and drained

1/3 cup Frozen Sweet Peas, thawed and drained

1/3 cup Roasted Cashew Nuts

1 Large Egg, lightly beaten

2 stalks Scallions, chopped

2to 3 Tbsp Peanut Oil

Ground White Pepper

Sea salt to taste

Fresh Coriander, for garnish (optional)

Method

In a medium pan, heat 1/2 Tbsp of Peanut Oil, and cook the egg. When cooled, finely slice the egg. Set aside.

Combine rice, curry powder, corn kernel, sweet peas, garlic, some sea salt, and pepper in a bowl.

Heat about 1 Tbsp of oil in a wok over high heat. Add the shrimps, and sauté until they are pink and then set aside.

Stir in the remaining oil and turn the heat on high again. Add the rice mixture and stir, and season with soy sauce and pepper. Continue to stir until well combined (about 5 to 6 minutes).

Then add in the pineapple, cashew nuts and shrimps, and give it another stir. To serve, top it with some chopped scallions and eggs. Serve immediately.