This is a very good and healthy dish from Thailand. Fried rice with pineapple.
Ingredients
- 1 fresh pineapple, rind remaining
- 2 tbsp oil
- 1 egg, beaten with a pinch of salt
- 3 garlic cloves, finely chopped
- 150g raw tiger prawns
- 150g ham, finely chopped
- 25g peas
- 25g corn kernels
- ½ red bell pepper, finely diced
- 1 tablespoon thinly sliced fresh ginger
- 3 dl cooked jasmine rice (stored in the fridge overnight)
- 1 tbsp light soy sauce
- 25g roasted salted cashews, coarsely chopped
- 1 long red chilli, cored and thinly sliced for garnish
- some coriander leaves, for garnish
Do this
1, Set the oven to 180 degrees. Cut the pineapple in half lengthwise, the core should remain, so divide it. Dig out the pulp from both halves using a spoon and a paring knife, so that both peels have a 1 cm thick layer of pulp left. Cut the pitted pulp into small cubes. Put half of them in a bowl and store the rest in the fridge for another use.
2. Wrap the pineapple blast in aluminum foil so that it does not burn. Place the halves on a tray and bake them in the oven for 10 – 15 minutes. In this way, the juice is prevented from leaking into the fried rice when it is placed in the shell.
3. Heat 1 tablespoon of oil in a wok or frying pan over medium heat. Pour in the egg and rotate the wok so that it is covered by the egg and a thin omelet is formed. Fry them for 2 minutes, or until it has set and is a little brown on the underside. Turn and fry it on the other side. Remove the omelette and let it cool slightly. Roll it up and cut it into thin strips.
4, Heat 1 tablespoon of oil in the wok or frying pan and fry the garlic while stirring on medium heat until it is light brown. Add shrimp, ham, corn kernels, peas, paprika and ginger. Stir-fry for 2 minutes, or until the shrimp have opened and turned pink. Add the cooked rice, soy sauce and pineapple cubes. Fry on medium heat for 5-7 minutes, shaking the wok regularly. Taste and adjust the seasoning if necessary.
5, Spoon as much fried rice into the pineapple halves as will fit, sprinkle cashew nuts and omelet strips. Garnish with chili slices and coriander leaves.
KHAO PHAT SAPPAROT Thai fried rice in pineapple.
