Traditional Thai ~ Heavenly Pineapple Fried Rice
pineapple chunks (or 1 cup canned)
- Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don’t stick together. Set aside – for 1 to 5 days.
- Place 3 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, and stir fry for one minute, or until fragrant. If using prawns, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock instead of more oil.
- Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).
- In a separate small bowl, mix together the chicken or vegetable stock, curry powder, and fish sauce (or vegetarian fish sauce). Mix well, then add to wok/pan.
- Add the cashews and stir fry for a few seconds.
- Now add the prepared rice to the wok/pan. Stir fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps of rice with your stir frying utensil. Cooking Tip: Don’t be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. Keep the wok/pan as dry as possible, even if a little rice sticks to the bottom.
- Add the frozen peas, currents (or raisins), and pineapple. Stir fry to mix in.
- Continue stir frying until everything is integrated and the rice is done (1-2 more minutes). Cooking tip: You want the wok to be hot and dry at this point. You should be able to hear some rice “popping” or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce. If not spicy enough, add more chopped fresh chili.
- To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple ‘boat’.