Thai Pineapple Fried Rice

Two months ago, I posted on Instagram a photo of Thai Pineapple Fried Rice with a promise that I will make the recipe available on The Gourmand’s Table soon. But #life happened (i.e. business travel, my master’s thesis, financial struggles, hitting the gym, moving to a new job), and so my weekend pursuits took the back burner. Now that I am having some semblance of control over life again, I feel it’s time to go back to one of the things I genuinely love.

So—Thai Pineapple Fried Rice. My trip to Thailand earlier this year introduced me to its gustatory delights. After a long day of island hopping in Phuket with friends, my tummy was looking for something filling and distinctly tropical. Walking around the night market, I stumbled upon a stall that specialized in rice dishes. It was easy to spot Thai Pineapple Fried Rice amidst the wide array of selections: bright yellow grains of cooked rice served in pineapple shells—truly an eye-catching presentation. I knew right then that I had to have a taste.

 

 

The flavor did not disappoint. The rice was cooked with curry powder that gave its savory taste. The bits of fresh and sweet pineapples provided a balance of flavors, making the dish truly tropical and fitting to a beach paradise. I knew I had to replicate it, and this is now I made it:

 

Thai Pineapple Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Thai
Serves: 4
Ingredients
  • ¼ cup fresh shrimp
  • 2 medium-sized red onions
  • 1 large red bell pepper
  • 1 medium-sized pineapple
  • 4 cups day-old rice
  • 2 tablespoons curry powder
  • 1½ tablespoons turmeric powder
  • 2 teaspoons salt
  • 6 stalks green onions
Instructions
Preparations:
  1. Shell the fresh shrimp and cut into bite-size pieces.
  2. Cut the onions and bell peppers into small cubes.
  3. Slice the pineapple vertically in half.
  4. Make criss-cross marks on the pineapple flesh. Be careful not to pierce the shell.
  5. Carve out the flesh with a spoon and cut into bite-size pieces. Save one cup for the recipe.
  6. Chop the green onions into small pieces.

Actual Cooking:
  1. Sauté shrimp for one minute or until pink on all sides. Set aside.
  2. Add the shrimp heads in the pan. Squeeze out the juices using the back of a spoon. Discard the heads.
  3. Add more oil into the pan. Sauté the onions and red bell peppers with half of the curry and turmeric powder for two to three minutes.
  4. Mix in the rice. Make sure to coat the grains with the spices.
  5. Season with one teaspoon salt. Let the rice cook and heat through.
  6. Sprinkle the rest of the curry powder, turmeric powder and salt on the rice. Mix well.
  7. Toss in the pineapple chunks and green onions. Serve warm.

 



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