Thai pineapple fried rice is quite well-known when mentioning about Thai food. There are many varieties of this fried rice. When I travelled to Phuket in Thailand, I was impressed by the pineapple fried rice served at Rang Hill restaurant. So, when making this fried rice, I tried to cook it as similar as the one I ate, according to my memory.
For fried rice, the steamed rice should be prepared in advance. Because cooked rice will be used for frying, you can cook it a bit drier than normal, and let the rice cool completely. You can cook the the rice on the day before and reserve in the fridge, the rice will also become drier.
Ingredients: (serves 2-3)
- 2 cups cooked rice
- 10-12 large shrimps, peeled and deveined
- 1/2 large pineapple, cut into chunks
- 1 medium carrot, diced
- 1/2 cup peas
- 1 egg, lightly beaten
- 1/4 cup roasted cashew nuts
- 1/4 cup golden raisin
- half a garlic cloves, finely chopped
- 1 small red onion, finely chopped
- 1/2 tsp turmeric powder
- vegetable oil, as needed
- 1 tbs fish sauce (or more, to taste)
- Marinate the shrimp with a little fish sauce.
- Heat a little oil in a large frying pan, add half of the garlic and onion, cook for 1 minute, add the prawns. When the prawns start to turn pink, add the carrot and peas, cook together for another 2 minutes, remove from the pan. Set aside.
- Add a little more oil to the pan and cook the remaining garlic and onion for 1 minute. Add the rice and enough fish sauce, stir-fry for about 5 minutes. Add the egg, stir well to coat the rice evenly.
- Combine the turmeric powder with about 1/2 tbs water, then add to the rice, stir well.
- Return the prawns, carrot and peas to the pan. Add pineapple chunks, stir constantly for a few minutes. Add the raisins and cashew nuts, adjust the seasoning, then remove from the heat.
- Serve while the rice is still hot or warm.