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:
- 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
- Shell the fresh shrimp and cut into bite-size pieces.
- Cut the onions and bell peppers into small cubes.
- Slice the pineapple vertically in half.
- Make criss-cross marks on the pineapple flesh. Be careful not to pierce the shell.
- Carve out the flesh with a spoon and cut into bite-size pieces. Save one cup for the recipe.
- Chop the green onions into small pieces.
- Sauté shrimp for one minute or until pink on all sides. Set aside.
- Add the shrimp heads in the pan. Squeeze out the juices using the back of a spoon. Discard the heads.
- 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.
- Mix in the rice. Make sure to coat the grains with the spices.
- Season with one teaspoon salt. Let the rice cook and heat through.
- Sprinkle the rest of the curry powder, turmeric powder and salt on the rice. Mix well.
- Toss in the pineapple chunks and green onions. Serve warm.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!