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Pineapple Fried Rice

 This is a really fun, colourful Thai dish called “Khao Pad Sapparot”.  It’s awesome because it provides its own bowl to eat out of! That means less dishes to clean up, woohoo! 

This is a great meal to use up any leftover ham, however you can also make it with chicken, shrimp, or leave it vegetarian if you want! You may also notice there are no peas in this fried rice, which would be quite typical. Peas aren’t exactly my favourite, but if you’re a fan, it would be perfectly fine to add frozen peas during step 7.

If you’d like to learn more about Thai food, check out this bestseller on Amazon: [amazon text=Simple Thai Food: Classic Recipes from the Thai Home Kitchen.&asin=1607745232]

Pineapple Fried Rice
Serves 2
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Ingredients
  1. 1 pineapple
  2. 1½ tbsp. soy sauce
  3. 1½ tbsp. fish sauce
  4. 1 tbsp sugar
  5. ½ tbsp. curry powder
  6. 2 tsp. ground coriander
  7. ½ tsp. freshly ground black pepper
  8. 1 cup jasmine rice
  9. 1 cup pork or chicken stock
  10. 1 cup water
  11. 1½ tbsp. sesame oil
  12. 1 beaten egg
  13. ⅓ cup diced carrot
  14. ½ cup diced yellow onion
  15. 2 large garlic cloves, minced
  16. 2 green onions, sliced
  17. ½ inch piece of ginger, minced
  18. ⅓ cup frozen corn
  19. 1 cup diced, cooked ham
  20. 1 tbsp. crushed cashews
  21. salt to taste
Instructions
  1. Cut the pineapple in half down the center from top to bottom. Using a knife and a spoon, carefully cut out the fruit from the pineapple, leaving a "bowl" about an inch thick. Cut up the fruit you removed from the pineapple into bite-sized pieces - ensuring to discard any of the tougher parts known as the core.
  2. Preheat the oven to 375°.
  3. In a bowl, mix the soy sauce, fish sauce, sugar, curry powder, coriander, and black pepper together. Set aside.
  4. In a pot, add the rice, stock, and water together. Bring up to a boil, then lower to low heat and cover until all the liquid is absorbed - usually about 10-12 minutes. Set aside.
  5. In a large nonstick pan, add in ½ tbsp of sesame oil over med-high heat. Add in the beaten egg, and scramble, cooking for 1-2 minutes, then remove from the pan and set aside.
  6. Add 1 tbsp more of sesame oil into the nonstick pan. Add in the carrots and cook for 30 seconds, then turn the heat down to medium and stir in the onion and garlic. Cook 3-4 minutes, or until vegetables have softened.
  7. Stir in green onions, ginger, corn, and scrambled egg. Cook 2 minutes.
  8. Add in the cooked rice, then add in the soy sauce mixture. Stir well, and continue frying until rice begins to brown and stick to the pan slightly, about 5 minutes.
  9. Add in the ham, cashews, and the cut pineapple pieces and mix thoroughly and take off the heat.
  10. Carefully wrap the pineapple leaves in foil to prevent them from burning in the oven. Pack each pineapple bowl with the fried rice, then place on a baking sheet and cook for 10 minutes.
Notes
  1. *This serves 2 as a main course, or 4 as a side dish.
The House of Yum http://www.thehouseofyum.com/

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