Thai Pineapple Fried Rice

A summery and fruity fried rice - a spin on the usual fried rice fare

An interesting summer dish that will get everyone talking, not just by the way it can be served (in a pineapple) but because it’s very tasty. Savoury jasmine rice combined with juicy sweet pineapple and spices sounds like an unusual combination but it works and makes for this terrific tropical dish. You will need to have cooked your jasmine rice first and cooled it down to really get going with this.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 2 cups of cooked and cooled jasmine rice
 ½ green pepper, diced
 ½ red pepper, diced
 ½ onion, diced
 2 cloves of garlic, minced
 ¼ cup cashews
 5 prawns, raw or cooked
 1 egg
 5 tbsp vegetable oil
 2 tsp curry powder
 ½ tsp ground turmeric
 2 tbsp fish sauce
 1 tbsp soy sauce
 2 tsp sesame oil
 1 pinch white pepper
 1 spring onion, finely sliced to garnish
 1 red chilli, finely sliced to garnish

1

Slice the pineapple lengthwise to create a pineapple bowl. Cut the interior to make a rectangle and criss cross it to help scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. Chop the rest of the vegetables and set aside.

2

Heat 2 tbsp vegetable oil in a wok on high heat. Add the prawns, cook for 2-3 minutes until they turn pink. Remove from the wok and set aside. Heat another 2 tbsp of oil in a wok on high heat and crack the egg into it, fry until the egg is half cooked, break the yolk and cut into the white with your spatula.

3

Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any clumps.

4

Once the rice is mixed, add the veg and stir fry until well mixed. Add the curry powder, turmeric, pineapple, cashews and mix into the rice. Return the prawns to the pan, continuing to stir-fry.

5

Add a splash of light soy sauce and fish sauce then season with white pepper and add a dash of sesame oil, taste and adjust.

Ingredients

 2 cups of cooked and cooled jasmine rice
 ½ green pepper, diced
 ½ red pepper, diced
 ½ onion, diced
 2 cloves of garlic, minced
 ¼ cup cashews
 5 prawns, raw or cooked
 1 egg
 5 tbsp vegetable oil
 2 tsp curry powder
 ½ tsp ground turmeric
 2 tbsp fish sauce
 1 tbsp soy sauce
 2 tsp sesame oil
 1 pinch white pepper
 1 spring onion, finely sliced to garnish
 1 red chilli, finely sliced to garnish

Directions

1

Slice the pineapple lengthwise to create a pineapple bowl. Cut the interior to make a rectangle and criss cross it to help scoop out the flesh with a spoon. Finely dice the pineapple pieces, and set aside. Chop the rest of the vegetables and set aside.

2

Heat 2 tbsp vegetable oil in a wok on high heat. Add the prawns, cook for 2-3 minutes until they turn pink. Remove from the wok and set aside. Heat another 2 tbsp of oil in a wok on high heat and crack the egg into it, fry until the egg is half cooked, break the yolk and cut into the white with your spatula.

3

Push the egg to one side of the wok to allow space for your rice, add 1 tbsp vegetable oil to the wok and once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any clumps.

4

Once the rice is mixed, add the veg and stir fry until well mixed. Add the curry powder, turmeric, pineapple, cashews and mix into the rice. Return the prawns to the pan, continuing to stir-fry.

5

Add a splash of light soy sauce and fish sauce then season with white pepper and add a dash of sesame oil, taste and adjust.

Thai Pineapple Fried Rice

HANDY TIP – Decorate with spring onion and chilli scattered on top. Canned pineapple will also be okay in a pinch. You won’t get the same wow effect but it will taste just as good.