Thai Pineapple Rice (ข้าว สับปะรด)
I seldom see this dish in Thailand, but it appears a lot in Singapore Thai restaurants. It is probably the easiest fried rice I know of, there’s no egg in it, easy to fry, and tastes wonderful.
Uses very simple ingredients and very quick to do. Just that carving and emptying out the pineapple takes longer than I really like. For this pineapple, it took me 10 minutes or so, which I felt was too long. My knife is very sharp, so I don’t think I can shorten the process.
But the result is so eye pleasing, and it is kind of wasteful to use the pineapple shell only once.
Some people put sausages, chicken pieces, prawns, and everything else in the rice. I like mine plain, with only pork floss. This is because the rice is seldom the only dish I cook, and there are often other meat and vegetable dishes. So I keep it simple. Free free to add anything you like to this delicious fried rice.
Thai Pineapple Rice
- 准备
- 0 分钟
- 烹饪
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- 总计
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- 份量
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材料
- 11/2 cupsJasmine or Basmati rice
- 11/2 cupswater to cook rice
- pinchof salt
- 1ripe pineapple, flesh cut and removed, cut the flesh into small pieces, remove the stalk in the middle
- 1 TbspCooking oil
- 1 TbspSoya sauce
- 1 TbspFish sauce
- 2 TbspMeat curry powder
- 2 TbspDried prawns, soaked for 10 minutes and pounded
- 1 tsppepper
- Pork floss
- Fried shallots
- Coriander leaves
- Sliced red chilies
- 1/2 cupof prawns, shelled
- 1/2 cupof chicken breast, cut into 1 cm cubes
- Peas, carrots, mixed frozen vegetables
做法
- 01Cook the rice and leave it to cool. Leftovers from last night makes it even better.
- 02Add oil to a pan and heat it to low heat.
- 03Add the curry powder, then the dried prawns, and then all the optional ingredients, then the rice, then all the rest of the ingredients, add the pineapple last. Stirring till the ingredients are well mixed each time.
- 04Fry till well mixed.
- 05Scoop it over the pineapple shell.
- 06Top with the toppings and serve immediately.