by wiffy on March 4, 2013
Room for dessert? Check out Mango Sticky Rice Recipe
Pineapple fried rice (Khao op sapparot in Thai) is one of my favourite Thai dishes, and very easy to make. The bright yellow hue and pineapple bowl gives a cheerful tropical and sunny vibe to the dish. As a short cut, you can buy sliced pineapple from the fruits stall or use canned pineapples; but if you use a whole fresh pineapple, you will be rewarded with a beautiful pineapple bowl to serve this dish in, and bonus points for not needing to wash the bowl afterwards! While this dish needs some preparation time, the cooking is relatively quick (under 15 minutes). It makes for both a great one-dish meal or the perfect side-dish for any Thai-themed meal.
Like Noob Cook on Facebook
Recipe Updates via Email
Pineapple Fried Rice Recipe (Step-by-Step Photos)
Get the printable recipe for Thai Pineapple Rice on page 2.
Diced the following to bite-sized pieces: 6 prawns (shells & veins removed), 100g boneless chicken and 100g pineapple. Marinade chicken with 1/2 tsp sesame oil, 1/4 tsp light soy sauce and some white pepper.
Refrigerate 350 grams of cooked rice. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying. Alternatively, ‘tabao’ (takeaway) extra rice the day before, for making fried rice the next day.
Heat 2 tbsp oil and a small knob of butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften. Add shrimp paste, stir fry for about 1 minute until you smell the pungent aroma.
Add rice and pour the sauce (step 1) over. Stir fry until the rice grains are dry and evenly-coated in the sauce. Add pineapple, 2 tbsp cashew nuts and 2 tbsp raisins; stir fry for another minute or two. Season to taste.
Pages: 1 2
|If you enjoy this article, please share, tks!|