Hello Everyone! Oh how it has been one heck of a super hectic and stressful week! So hectic that even until today I haven’t had the time to sit down and watch the second episode of the final season of Game of Thrones! *gasp* With that being said, I do have an important announcement to make which you can read about at the end of this post.
Moving on, we’re on our last Pineapple recipe for the month! How crazy is that?! It’ll be May already next week, and in another blink of an eye, we’ll be at the halfway mark of the year! Tonight I’ll be sharing a recipe that I first tried during my travels to Thailand – now I’ve been there a couple of times already so I can’t remember when exactly was the first time I had it there, whether 6, 10, or 15 years ago.
Cooking fried rice is fun as it is super quick to make and it allows you to get creative with the choice of proteins and vegetables that go into the mix. It can easily be a sort of clean-out-the-fridge. The end result, a tasty and satisfying weeknight meal to eat!
Thai-style Pineapple Fried Rice is a refreshing twist to a classic/normal fried rice. It is one of Thailand’s signature dishes, It is often platted in a carved-out pineapple bowl to make it, not only delectable, but even more gorgeous to look at! The slightly tangy and sweet taste of the fresh pineapple is so enticing and the combination of spices just takes it up a notch. Not only that, it is so much cheaper and healthier than take-out fried rice.
Feel free to get creative and use your favourite kind of protein in this dish, i.e. ham, chicken, pork, or prawns. You may even keep it vegetarian with just the pineapple or bulk it up with tofu! Of course, don’t forget to switch out the fish sauce with salt if you’re going vegetarian with the dish. The version that I will be sharing with you guys tonight is pescatarian-friendly. It’s a true crowd-pleaser and is sure to be a hit at the table.
PREP TIME 15 MINS | COOKING TIME 15 MINS | SERVES 4-6
- 3 to 4 cups cooked rice (preferably several days old)
- 1 fresh, almost ripe pineapple (see method below on how to prepare)
- 250g prawns, shelled with the tails left on and deveined
- 3-4 garlic cloves, minced
- 1 large free range egg, lightly beaten
- 1 red bird’s eye chilli, sliced
- 1 small red onion, diced
- 1/4 cup frozen mixed vegetables (green peas, carrots, and corn kernels, thawed)
- 1/4 cup roasted cashews or peanuts
- 1 sprig afro parsley
For the sauce
- 3 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 2 tsp Thai curry powder (or regular yellow curry powder)
- 1/2 tsp white granulated sugar
- Preparing the Pineapple: Cut the pineapple lengthwise, crown included.
- Take one half of the pineapple and run a sharp knife around the border of the pineapple. Make sure to leave a couple of centimeteres from the edge for a firm border.
- Slice the pineapple into large cubes and then carve out the flesh. Repeat for the other half of the pineapple.
- Cut the carved out pineapple cubed into smaller bite-sized pieces and set aside.
- Dry out the carved out pineapple bowls in the oven at 160C (320F or gas mark 2) for about 3-5 minutes.
- Fried Rice: If using old rice, oil your fingers with about a tablespoon of cooking oil and work your way through the rice with you hands. Separate any chunks back into grains and then set aside.
- Combine the ingredients for the sauce in a small bowl. Stir to dissolve the curry powder and sugar, and then set aside.
- Heat a wok or a large frying pan over medium high. Add about 2 tablespoons of cooking oil and swirl around. Add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Add in the sliced chillies and diced onions. Cook for a further minute.
- Add in the prawns and stir-fry until they turn pink and plump, about 2 to 3 minutes. Push the ingredients to the side of the wok/pan and then pour in the lightly beaten egg. Quickly stir the egg to cook (like scrambled eggs).
- Now add in the rice, pineapple chunks, and thawed mixed vegetables. Drizzle the sauce mixture over the rice and gently stir-fry to combine all the ingredients together. You want to be able to hear the rice “dance” (make popping sounds) as it fries for about 5 to 10 minutes.
- As it cooks, taste and adjust the flavours to you liking, i.e. if it needs more salt, add more fish sauce. Towards the end of the cooking time, add in the roasted cashews or peanuts.
- Remove from the heat and serve into your prepared pineapple bowls. Top with the prawns, fresh chillies, and afro parsley. Serve and enjoy!
So yes, here’s the important update/notice I mentioned at the beginning of this post. I’m going to be taking a month off from Amcarmen’s Kitchen to plan better content for the upcoming months ahead. It has been quite a hectic month for me, as we’ll be moving houses this week. Thus, I haven’t had the time to really sit down and plan out dishes in advance for the month of May. Having said that, once we’ve settled into the new house by the end of the week, I can assure you that I will head straight back into planning and will be back again in June!
For now, TTFN – ta ta for now!
– Ally xx