Thai Pineapple Fried Rice 2.0
Ingredients: fresh pineapple, curry powder, table salt, sugar, ground white pepper · 30 min cook time · 485kcal · ₩13,700
Ingredients
1whole fresh pineapple, 1.5tsp curry powder, 0.5tsp table salt, 1.5tsp sugar, 0.5tsp ground white pepper, 2tsp fish sauce, 2tsp soy sauce, 1tsp shrimp paste with soya bean oil (optional), 0.75cup uncooked jasmine rice, 0.5cup water, 0.5cup coconut milk, 1leaf pandan leaf (optional), 8pieces shrimp, 2Tbsp oil, 2pieces eggs, 0.5cup onions, 0.5cup roasted cashews, 1piece Roma tomato, 2stalks green onions
Instructions
1. Cut the pineapple lengthwise through the top. Run a small sharp knife around the edges, then remove the core. Score the pineapple into 1cm thick pieces and scoop out the flesh with a spoon. The first batch of pieces will be perfect for fried rice. The remaining pulp can be used for snacking.
2. Prepare the dry seasonings: combine 1 1/2 tsp curry powder, 1/2 tsp table salt, 1 1/2 tsp sugar, and 1/2 tsp ground white pepper in a small bowl and mix well.
3. Prepare the liquid seasonings: combine 2 tsp fish sauce and 2 tsp soy sauce in a small bowl. Optionally, add 1 tsp of shrimp paste in oil (man kung) for extra umami.
4. Cook the jasmine rice: combine 3/4 cup + 2 Tbsp uncooked jasmine rice, 1/2 cup water, 1/2 cup coconut milk, and an optional pandan leaf in a rice cooker. Cook according to your rice cooker's instructions.
5. Heat a wok over high heat and add 1 Tbsp of oil. Sear the shrimp until about halfway cooked and nicely browned on both sides. Remove the shrimp from the wok and set aside.
6. Add 1 Tbsp of oil to the wok. Crack 2 eggs into the wok and quickly scramble them until creamy and juicy. The oil will be flavorful from the shrimp.
7. Add the cooked coconut rice to the wok with the eggs. Add the chopped onions and stir-fry until the rice is well combined with the eggs and the onions are slightly softened but still crisp.
8. Add the dry seasonings (curry powder, salt, sugar, white pepper) and the wet seasonings (fish sauce, soy sauce, optional shrimp paste) to the rice. Toss everything together until the rice is evenly coated and fragrant. Allow the rice to toast a bit to develop smoky flavors.
9. Add the pineapple pieces, roasted cashews, diced Roma tomato, and chopped green onions to the fried rice. Toss everything together just enough to heat through, using the residual heat of the wok to prevent overcooking the fresh ingredients.
10. Scoop the pineapple fried rice into the hollowed-out pineapple shell. Arrange the seared shrimp on top of the fried rice. Garnish with additional green onions.
Source: Watch the original video