Pineapple Fried Rice 菠蘿炒飯

A vibrant and aromatic Thai fried rice dish served in a pineapple half, featuring fluffy rice stir-fried with shrimp, chicken, cashews, raisins, and a hint of curry powder, offering a delightful balance of sweet and savory flavors.

Nutrition (per serving)

Ingredients

• Cooked jasmine rice (day-old, chilled is best): 3 cups (about 450g)
• Shrimp (peeled, deveined): 200g
• Chicken breast (diced): 150g
• Fresh pineapple (cored and diced, reserve half shell for serving if desired): 1 small (about 200g diced)
• Onion (diced): 1/2 medium
• Garlic (minced): 2 cloves
• Red bell pepper (diced): 1/2
• Green onions (chopped for garnish): 2 stalks
• Roasted cashews: 1/4 cup
• Raisins: 2 tbsp
• Eggs (beaten): 2 large
• Vegetable oil: 3 tbsp
• Fish sauce: 2 tbsp
• Soy sauce: 1 tbsp
• Oyster sauce: 1 tbsp
• Curry powder: 1 tsp
• White sugar: 1 tsp
• White pepper: 1/2 tsp
• Lime (wedges for serving): 1
• Fresh coriander/cilantro (chopped for garnish): 1 tbsp

Steps

1. Season shrimp and chicken breast with a pinch of white pepper.
2. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add beaten eggs and scramble until just set. Remove from pan and set aside.
3. Add remaining vegetable oil to the pan. Add garlic and onion and stir-fry until fragrant, about 1-2 minutes.
4. Add chicken breast to the pan and stir-fry until mostly cooked through, about 3-4 minutes. Then add shrimp and red bell pepper, cooking until shrimp turn pink, about 2-3 minutes.
5. Push ingredients to one side of the pan. Add cooked jasmine rice and break it up with a spatula. Sprinkle curry powder over the rice, then add fish sauce, soy sauce, oyster sauce, white sugar, and remaining white pepper. Toss everything together until well combined and the rice is evenly coated.
6. Return the scrambled eggs to the pan. Add diced pineapple, roasted cashews, and raisins. Stir-fry for another 2-3 minutes until heated through.
7. Transfer the pineapple fried rice to the reserved pineapple half (if using) or a serving plate. Garnish with fresh chopped green onions and fresh coriander/cilantro. Serve immediately with lime wedges.

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